Taiyaki-Inspired Sweet Red Bean Pancakes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy fish-shaped pancakes filled with sweetened red bean paste, inspired by the popular Japanese street dessert taiyaki. This Japanese-inspired recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Japanese cuisine 220 cal/serving

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Ingredients

1 cup all-purpose flour
1 1/2 tsp baking powder
2 tbsp granulated sugar
3/4 cup milk
1 large egg
2 tbsp, plus extra for pan vegetable oil
1 cup sweetened red bean paste (anko)

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Instructions

Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 2 tbsp granulated sugar until combined.
Step 2: In another bowl, whisk 3/4 cup milk, 1 large egg, and 2 tbsp vegetable oil until smooth.
Step 3: Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms without lumps.
Step 4: Heat a taiyaki mold or a fish-shaped pan over medium heat and lightly brush both sides with vegetable oil.
Step 5: Pour about 2 tbsp batter into one side of the mold, spreading evenly to cover the surface.
Step 6: Spoon 1 tbsp sweetened red bean paste (anko) onto the center of the batter, spreading slightly but keeping away from edges.
Step 7: Pour an additional 2 tbsp batter over the red bean paste to cover it completely.
Step 8: Close the mold and cook for 3-4 minutes on one side until golden and crisp, then flip and cook another 3-4 minutes until fully cooked and golden brown.
Step 9: Carefully remove the taiyaki from the mold and let cool slightly before serving. Repeat with remaining batter and filling.
Step 10: Serve warm as a sweet, fluffy snack with a rich red bean center.