Dorayaki with anko and matcha cream cheese fillings

Dorayaki with anko and matcha cream cheese fillings (about 20 pancakes)

Course: Dessert, Snack
Cuisine: Japanese
Servings: 6 servings
Author: Marv
Japanese pancakes stuffed with sweet bean paste filling and also matcha cream cheese fillings on some will quickly become your favorite. These snack size pancakes are fun to make and will surely please the crowd
Print Recipe


Matcha cream cheese filling:

  • 1/4 cup powdered sugar more if you like it sweeter
  • 1 1/2 Tbsp matcha powder
  • 6 oz softened cream cheese


Preparing the Matcha cream cheese filling:

  • Cream the softened cream cheese, matcha powder, and powdered sugar until they are smooth. Chilled in the refrigerator

Making the pancakes:

  • Place the flour and baking soda in a bowl. Stir to mix
  • Beat the eggs, sugar, and honey until well mixed, add in the milk. Gradually add in the flour mixture and continue to whisk until you get a smooth batter
  • Preheat a non-stick pan over medium heat and brush with some oil and then use a paper towel to wipe off excess oil. This step is very important in order to get an even color pancakes. Drop in about 1/8 cup of a batter onto the pan and let it cook until you see bubbles on the surface of the pancakes, don't flip yet, let it cook for about 2 minutes. You may take a peek at the bottom of the pancake, it should be golden brown. Flip over and let it cook for another minute. Remove to a plate and cover with damp clean towel. Repeat with the rest of the pancake


  • Get one pancake and spread with some anko or matcha cream cheese filling and top with another piece of pancake. Wrap with plastic wrap and gently press the pancake together and try to pinch the edge. I can tell you that it won't be perfectly sealed, but that really is okay. Don't get all obsessed trying to seal it. Repeat with the rest of the pancakes and fillings


Recipe for Anko is here: