Dorayaki Pancakes with Nutella. Fluffy Japanese pancakes stuffed with a creamy hazelnut spread. This is my version of this delicious dessert and snack.
Let's just start off by saying that I am obsessed with these Japanese dorayaki pancakes. I've been having one every day this past week and what a treat! They're such a delicious snack especially with some chocolatey nutella in between.
Please keep in mind this is my own twist on this classic dorayaki recipe. Of course, the authentic version is stuffed with red bean paste not nutella but dorayaki fillings are not limited to just red bean paste, there are many more like matcha cream, custard, ice cream and more!
The other twist to this classic dessert is that I use a different technique for the batter because I wanted the pancakes to be extra soft and fluffy. I made my dorayaki more fluffy and softer so that when you refrigerate them for snacking later, they remain soft. I'm using an egg meringue technique to get the dorayaki batter very fluffy, almost like JAPANESE SOUFFLÉ PANCAKES.
And the last twist is that the original recipe calls for honey but my recipe is dorayaki without honey.
The great thing about these pancakes is you probably have most of the ingredients in your pantry! The batter is simple and pretty accessible as there are no extraordinary ingredients.
Dorayaki will last 4 days in the fridge in a sealed container and I like having them cold. You could warm them up but the nutella in between may melt.
I also share other Asian pancake recipes below like this so don't forget to check them out!
Other recipes you may like!
JAPANESE SOUFFLÉ PANCAKES
APAM BALIK
JAPANESE MATCHA SOUFFLÉ PANCAKES
GREEN ONION CHIVE PANCAKE
ENOKI MUSHROOM EGG PANCAKE
GAMJAJEON (KOREAN POTATO PANCAKES)
For this recipe
You will need the following dorayaki ingredients:
Dorayaki Batter:
- 4 eggs, yolks separated from whites
- 2 tbsp milk
- 2 tsp vanilla extract
- 8 tbsp + 1 teaspoon all-purpose flour
- 1 tsp baking powder
- 3 ⅓ tbsp white sugar
- Oil for light greasing of pan
Filling:
- Nutella, as needed
Equipment
- whisk or electric whisk
How to make Dorayaki Pancakes
In a mixing bowl, whisk the egg yolks until broken. Whisk in milk. Followed by vanilla extract until well combined. Sift in all-purpose flour and baking powder and whisk well.
In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually adding white sugar to the egg whites as you whisk.. Repeat process until there is no sugar left and stiff peaks have formed.
Gently whisk a dollop of your meringue into the egg yolk mixture to loosen it. Then whisk in the remainder of the meringue. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
Optional: You may transfer the batter into a piping bag to easily squeeze the batter into the pan for better control.
In a non-stick griddle set on low heat, lightly grease with oil. Once griddle is hot, add enough of the batter to create 3.5 inch wide pancake.
Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Cook pancakes for 5-6 minutes on each side until golden brown.
Once your pancakes have cooked and deflated, allow them to cool. Then spread nutella on one side of one pancake and sandwich with another pancake. Press the edges together to seal the pancake. Slice in half and enjoy!
To store: refrigerate in a sealed container. This should last for 4 days.
Give it a try!
Well I hope you give my Dorayaki Pancakes with Nutella a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
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Christie
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Fluffy Nutella Dorayaki
Ingredients
Dorayaki Batter:
- 4 eggs yolks separated from whites
- 2 tablespoon milk
- 2 teaspoon vanilla extract
- 8 tablespoon + 1 teaspoon all-purpose flour
- 1 teaspoon baking powder
- 3 ⅓ tablespoon white granulated sugar
- vegetable oil for greasing pan
Filling
- Nutella as needed
Instructions
- In a mixing bowl, whisk the egg yolks until broken. Whisk in milk. Followed by vanilla extract until well combined. Sift in all-purpose flour and baking powder and whisk well.
- In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually adding white sugar to the egg whites as you whisk.. Repeat process until there is no sugar left and stiff peaks have formed.
- Gently whisk a dollop of your meringue into the egg yolk mixture to loosen it. Then whisk in the remainder of the meringue. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
- Optional: You may transfer the batter into a piping bag to easily squeeze the batter into the pan for better control.
- In a non-stick griddle set on low heat, lightly grease with oil. Once griddle is hot, add enough of the batter to create 3.5 inch wide pancake.
- Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Cook pancakes for 5-6 minutes on each side until golden brown.
- Once your pancakes have cooked and deflated, allow them to cool. Then spread Nutella on one side of one pancake and sandwich with another pancake.
- Press the edges together to seal the pancake.
- Slice in half and enjoy!
Notes
Suggested Equipment & Products
Nutrition
Suggested Products
MS
Oh my these are so delicious!! Love the Nutella filling so much!
Heidi | The Frugal Girls
Nutella and pancakes are a match made in heaven. I've got a house full of people that are going to love this recipe!
Katherine | Love In My Oven
Yum, Christie! I love Nutella - especially with light and fluffy baked goods like this! Looks so good!!
Tasia ~ two sugar bugs
I love the how visibly fluffy these pancakes are! And they seem like they work well for snacks, dessert and breakfast. I must try these!