Dorayaki Ice Cream Sandwich Recipe

Make batter

In a medium bowl, whisk together the all-purpose flour, sugar, baking powder and a pinch of salt until evenly combined. In a separate bowl, lightly beat the eggs and then whisk in the milk, honey and vegetable oil (or melted butter) until smooth.

Combine and rest

Slowly pour the wet mixture into the dry ingredients while whisking until just combined and no large lumps remain. The batter should be slightly thicker than American pancake batter but still pourable; if too thick, add up to 1–2 tablespoons milk. Cover the bowl and let the batter rest at room temperature for 15–30 minutes to relax the gluten and hydrate the flour—this yields fluffier pancakes.

Preheat pan

Heat a nonstick skillet or griddle over medium-low heat. Lightly brush or wipe the cooking surface with the neutral oil or butter using a folded paper towel—you want a thin film, not pooling fat. The ideal temperature cooks golden pancakes without browning too quickly.

Cook pancakes

For each dorayaki, pour about 3 tablespoons (roughly 2.5–3 inch) of batter onto the hot pan to form a small circle. Cook 1½ to 2 minutes until small bubbles form on the surface and edges look set. Flip and cook the other side 45–60 seconds until golden brown. Transfer pancakes to a wire rack to cool slightly. Repeat, re-oiling the pan briefly as needed. You should get ~10–12 small pancakes (5–6 pairs) depending on sizing.

Keep pancakes soft

To keep pancakes pliable for sandwiching, cover them lightly with a clean tea towel or place them in a low oven (about 100°C / 210°F) wrapped in foil for up to 10 minutes if preparing ahead. Avoid refrigerating pancakes before assembly as they will stiffen.

Soften ice cream

Scoop the ice cream into a bowl and let it sit at room temperature for 5–10 minutes until soft enough to scoop and spread but not melted. If using a very soft ice cream, work quickly and return to the freezer between steps to keep a firm finish.

Portion ice cream

Use a small cookie scoop (about 2 tablespoons) or a spoon to portion an even mound of ice cream onto the flat side of one pancake. If using anko, spread about 1 teaspoon of anko on the pancake first, then top with ice cream. For a neater edge, place the ice cream mound slightly inside the pancake edge.

Shape and sandwich

Top with a second pancake flat side down and press gently to spread the ice cream into an even layer between the pancakes. Quickly wrap each sandwich tightly in plastic wrap, pressing the edges to seal; this compresses the ice cream and creates a uniform shape. Repeat for remaining pancakes.

Firm up

Place the wrapped dorayaki sandwiches in the freezer for at least 1 hour (30–45 minutes if your freezer is very cold) until the ice cream is fully firm and the sandwich holds its shape.

Finish and serve

Unwrap the dorayaki ice cream sandwiches and, if desired, roll the edges in toasted sesame seeds or chopped nuts for texture. Serve immediately. If making ahead, keep wrapped in the freezer for up to 1 week—let sit 3–5 minutes at room temperature before eating for easier biting.