How to Make Gluten-Free Dorayaki (Japanese Pancake Sandwiches)

How to Make Gluten-Free Dorayaki (Japanese Pancake Sandwiches)

Gluten-Free Dorayaki Recipe

Dorayaki is one of Japan’s most beloved traditional sweets — two soft, golden pancakes sandwiched together with a sweet red bean filling. Classic Dorayaki has a fluffy, cake-like texture, often enjoyed with green tea or as a comforting afternoon snack. Making this treat gluten-free at home is simpler than it seems. With the right ingredients and a few key tips, you can recreate the tender, slightly chewy texture that makes Dorayaki irresistible — without using wheat flour.

In this guide, we’ll walk through how to make perfect gluten-free Dorayaki step-by-step, from preparing the batter to achieving the ideal golden brown finish.

What Is Dorayaki?

Dorayaki is a classic wagashi (Japanese confection) traditionally made from two small, round pancakes filled with anko (sweet red bean paste). The batter is similar to castella — a Japanese sponge cake — but cooked like pancakes. The result is soft, moist, and slightly springy.

Today, there are many modern twists on Dorayaki, featuring fillings like matcha cream, custard, chocolate, or fruit. The gluten-free version maintains the same comfort and taste, only substituting the wheat flour for a balanced blend of gluten-free flours.

Ingredients You’ll Need

Dry Ingredients:

• ¾ cup gluten-free all-purpose flour blend (with xanthan gum included)
• ½ teaspoon baking powder
• 1 tablespoon cornstarch (for extra softness)
• A pinch of salt

Wet Ingredients:

• 2 large eggs
• ½ cup sugar
• 1 tablespoon honey or maple syrup
• 1 tablespoon neutral oil (like sunflower or canola)
• 1 tablespoon water or milk (dairy or plant-based)

For the Filling:

• ½ cup anko (sweet red bean paste) — smooth or chunky

Step 1: Prepare the Batter

In a medium mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly frothy. Add honey and oil, whisking until well combined.

In a separate bowl, sift together the gluten-free flour blend, baking powder, cornstarch, and salt. Gradually fold the dry mixture into the wet ingredients, mixing gently until smooth. Avoid overmixing to prevent toughness.

Add a tablespoon of water or milk to thin the batter slightly. It should have a smooth, pourable consistency — thicker than crepe batter but thinner than cake batter.

Cover the bowl with plastic wrap and let the batter rest for 15–20 minutes at room temperature. This helps the flour absorb moisture and ensures fluffier pancakes.

Step 2: Cook the Pancakes

Heat a non-stick frying pan over low-medium heat. Lightly grease it with oil, then wipe off the excess using a paper towel — you only need a thin film.

Pour about 2 tablespoons of batter per pancake onto the pan, forming small, round circles (around 3 inches in diameter). Cook slowly until bubbles begin to appear on the surface and the edges look set, about 1½–2 minutes.

Flip gently and cook for another 30–45 seconds until the second side is golden brown. The pancakes should be soft, smooth, and slightly spongy.

Transfer to a wire rack and cover with a clean towel to prevent drying while you cook the rest.

Step 3: Assemble the Dorayaki

Once the pancakes have cooled slightly, take one and spread about a tablespoon of red bean paste in the center. Place another pancake on top and gently press the edges together to form a sandwich.

Traditionally, Dorayaki is slightly domed in the middle, so avoid spreading the filling all the way to the edges — this helps create its signature shape.

Step 4: Rest Before Serving

For the best texture, wrap each Dorayaki in plastic wrap and let them rest at room temperature for about 30 minutes before eating. This allows the moisture from the filling to slightly soften the pancakes, giving them their signature melt-in-the-mouth texture.

Tips for Perfect Gluten-Free Dorayaki

1. Rest the Batter: Gluten-free flours need time to hydrate. A short resting period improves smoothness and texture.
2. Control the Heat: Low-medium heat prevents over-browning and keeps the pancakes tender.
3. Consistency Matters: If your batter feels too thick, add a teaspoon of water or milk at a time.
4. Don’t Overmix: Overmixing introduces air bubbles and can make pancakes dense.
5. Try Variations: Swap the red bean filling for matcha cream, sweet chestnut paste, or even fruit preserves for variety.

Storage and Serving

Dorayaki tastes best fresh, but you can store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four. If refrigerated, bring them back to room temperature before serving. They can also be gently warmed in a steamer for a soft, fresh texture.

Common Mistakes to Avoid

• Cooking too fast: High heat causes uneven browning.
• Skipping rest time: Without it, the pancakes might turn dry.
• Overfilling: Too much filling can cause the pancakes to split apart.

Final Thoughts

Gluten-free Dorayaki is a perfect example of how traditional Japanese desserts can be enjoyed by everyone with just a few smart substitutions. The key lies in balancing moisture, heat, and rest time. Once you master the basic batter, you can experiment with endless filling variations and textures.

The result? Soft, pillowy pancakes with a gentle sweetness that pairs perfectly with tea — proof that gluten-free baking can still capture the authentic warmth of Japanese comfort desserts.