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Plate of Nutella Dorayaki pancakes filled with creamy Nutella, served on a white plate with Japanese decor in the background.

Nutella Dorayaki Recipe

Fluffy pancakes with chocolate filling, Nutella Dorayaki are a simple way to add something sweet and homemade to your day.

Course: Breakfast
Cuisine: Japanese
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Author: Manuela Zangara

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

  1. In a large bowl, whisk together the eggs, sugar, and honey until the mixture becomes pale and fluffy.

  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.

  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.
  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.
  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.
  6. Transfer the cooked pancakes to a plate and cover them with a damp towel to prevent them from drying out.
  7. There is no need to oil the pan again. Continue cooking the remaining batter until you have about 12 pancakes.
  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.
  9. 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.