Fluffy pancakes with chocolate filling, Nutella Dorayaki are a simple way to add something sweet and homemade to your day.
If you follow me on Instagram or Facebook, you might have seen that we’ve been travelling around Japan recently! We’re finally back home, settling into our routine again, though my mind is still filled with the wonderful flavours and traditions we discovered during the trip. While sorting through the many photos I took, I couldn’t help but think of one of my favourite treats from Japan, Dorayaki.
Dorayaki (どら焼き) is a classic Japanese sweet made of two soft, fluffy honey pancakes with a sweet filling in between, traditionally azuki red bean paste.
For my youngest daughter’s birthday, which had a Japanese theme, I decided to make an Italian version filled with Nutella. The idea came from her Doraemon cake. If you know the famous Japanese character, you’ll remember his love for Dorayaki. It felt like a fun way to bring a little piece of Japan to her celebration.
These days, even in Japan, Dorayaki comes in many variations, such as custard, chestnut cream, or fruit-filled versions. This Nutella pancake sandwich is a family favourite in our home, especially with my girls, and it pairs wonderfully with a cup of slightly bitter matcha tea.
Our Favourite Chocolate-Filled Pancakes
- Quick to prepare, ideal for breakfast, dessert, or a sweet afternoon snack.
- Nutella filling gives a creamy chocolate-hazelnut flavour everyone enjoys.
- Soft, fluffy honey pancakes with a smooth Nutella centre make every bite rich and satisfying.
Key Ingredients for Nutella Dorayaki
Eggs
Give the batter structure and a light, airy texture once cooked. Whisking the eggs well with sugar and honey helps create the soft, sponge-like crumb.
Honey
Adds gentle sweetness and keeps the pancakes moist. It also helps the surface develop that even golden-brown colour during cooking while giving a subtle floral aroma typical of traditional Japanese Dorayaki.
Nutella
Brings a creamy, chocolate-hazelnut richness that complements the honeyed flavour of the pancakes. Its smooth texture makes it easy to spread and helps the two pancakes stick together neatly for that classic Dorayaki shape.
Find the complete list with measurements in the recipe card below.
How to Make Nutella Dorayaki
Step 1: In a large bowl, whisk together the eggs, sugar, and honey until the mixture becomes pale and fluffy.
Step 2: Sift the all-purpose flour and baking powder into the bowl. Mix until smooth and well combined. Cover and refrigerate the batter for 15 minutes to rest.
Note: After resting, the batter should be smooth and slightly thick. If it feels too stiff, mix in 1 to 2 tbsp – 15 to 30 ml of water until you reach a fluid, pourable consistency.
Step 3: Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in vegetable oil and lightly coat the bottom of the pan, then wipe away any excess. This helps the pancakes cook evenly and develop a golden brown surface.
Step 4: Using a ladle, pour about 3 tbsp – 45 ml of batter from 8 cm – 3 inches above the pan to form round pancakes about 8 cm – 3 inches in diameter.
Step 5: When small bubbles start to appear on the surface, flip the pancake and cook the other side. Cook the first side for about 1 minute and 15 to 30 seconds, and the second side for 20 to 30 seconds.
Step 6: Transfer the cooked pancakes to a plate and cover them with a damp towel to prevent them from drying out.
Step 7: There is no need to oil the pan again. Continue cooking the remaining batter until you have about 12 pancakes.
Step 8: To assemble, spread Nutella in the centre of one pancake and top with another to form a sandwich. Add a little extra Nutella in the middle so the Dorayaki has a gently curved shape that’s slightly thicker in the centre.
Step 9: Wrap each Dorayaki in cling film until ready to serve.
Frequently Asked Questions
Cook over medium-low heat so the surface colours evenly without overcooking the centre. Too much heat can make them turn too dark.
Yes. Traditional red bean paste, vanilla custard, whipped cream, or chestnut purée all make delicious alternatives to Nutella.
Stack them as you cook and cover with a damp towel. The gentle steam keeps them from drying out before assembling.
Yes. Prepare the batter a few hours ahead and keep it covered in the fridge until ready to cook. Stir it before using to bring back a smooth texture.
Extra Help from the Kitchen
Use Room Temperature Eggs – Cold eggs can make the batter thicker and less smooth. Let them sit out for about 30 minutes before mixing.
Check the Batter’s Consistency – After resting, lift a spoonful of batter and let it fall back into the bowl. It should flow slowly and smoothly without clumps.
Cook on a Low, Steady Heat – Too much heat browns the pancakes too quickly before they cook through. Medium-low temperature gives even colour and texture.
Assemble While Slightly Warm – Filling the dorayaki pancakes while still a little warm helps the Nutella spread easily and stick well between layers.
Variations and Twists
Matcha Dorayaki – Add 1 teaspoon of matcha powder to the batter for a gentle hint of green tea and a soft pastel hue. The earthy flavour of matcha balances the sweetness of the Nutella and gives these pancakes a traditional Japanese feel.
Chestnut Cream – Replace Nutella with sweetened chestnut purée for a version often enjoyed during autumn in Japan. The smooth, nutty taste of chestnut complements the honeyed pancakes and goes well with a cup of tea.
Fruit Filling – Spread a little Nutella and add thin slices of banana or strawberries before closing the Dorayaki. The fruit adds a light freshness that contrasts nicely with the soft, sweet pancakes.
Mini Dorayaki – Use a smaller spoonful of batter to make mini versions about 5 cm – 2 inches wide. They’re ideal for children’s parties, lunchboxes, or as small treats served with afternoon tea.
Storage and Shelf Life
Store Homemade Dorayaki in an airtight container or wrap them in plastic wrap at room temperature for up to 2 days to keep the pancakes soft.
For longer storage, refrigerate for up to 4 days. They can also be frozen for up to 1 month; wrap each one individually in plastic wrap and place in a freezer-safe container. Thaw at room temperature before serving, or warm gently in the microwave to soften the filling.
If You Love Japanese Food, Try These Next
Nutella Dorayaki Recipe
Fluffy pancakes with chocolate filling, Nutella Dorayaki are a simple way to add something sweet and homemade to your day.
Ingredients
- 4 eggs
- 140 g – ⅔ cup granulated sugar
- 2 tbsp – 30 ml honey
- 160 g – 1¼ cups all-purpose flour
- 1 tsp – 4 g baking powder
- 1 –2 tbsp – 15–30 ml water – as needed
- 1 tsp – 5 ml vegetable oil OR spray for cooking
- 500 g – 1¾ cups Nutella
Instructions
-
In a large bowl, whisk together the eggs, sugar, and honey until the mixture becomes pale and fluffy.
-
Sift the all-purpose flour and baking powder into the bowl. Mix until smooth and well combined. Cover and refrigerate the batter for 15 minutes to rest.
Note: After resting, the batter should be smooth and slightly thick. If it feels too stiff, mix in 1 to 2 tbsp – 15 to 30 ml of water until you reach a fluid, pourable consistency.
-
Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in vegetable oil and lightly coat the bottom of the pan, then wipe away any excess. This helps the pancakes cook evenly and develop a golden brown surface.
-
Using a ladle, pour about 3 tbsp – 45 ml of batter from 8 cm – 3 inches above the pan to form round pancakes about 8 cm – 3 inches in diameter.
-
When small bubbles start to appear on the surface, flip the pancake and cook the other side. Cook the first side for about 1 minute and 15 to 30 seconds, and the second side for 20 to 30 seconds.
-
Transfer the cooked pancakes to a plate and cover them with a damp towel to prevent them from drying out.
-
There is no need to oil the pan again. Continue cooking the remaining batter until you have about 12 pancakes.
-
To assemble, spread Nutella in the centre of one pancake and top with another to form a sandwich. Add a little extra Nutella in the middle so the Dorayaki has a gently curved shape that’s slightly thicker in the centre.
-
Wrap each Dorayaki in cling film until ready to serve.
Recipe Notes
- For evenly golden pancakes, wipe away any excess oil from the surface of the frying pan before pouring the batter.
- If you’re not serving the Dorayaki the same day, let them cool completely, then wrap each one in cling film and place them in a Ziploc bag. Store in the freezer for up to 1 month.
Wow that’s awesome