今川烧（日语：今川焼き）是一种和菓子，是江戸时代中期的安永年间江戸・神田「今川桥」，故而得名。日本关东主要被称为「今川焼き」或「二重焼き」，在关西与九州地区则常称之为「回転焼き」。另外还有「大判焼き」、「太鼓焼き」、「たいこまんじゅう（太鼓馒头）」等。在**常称为红豆饼，在**则被称为车轮饼，老一辈的**人也有直接用日语的「たいこまんじゅう（太鼓馒头）」。

今川烧的外皮以面粉、鸡蛋与砂糖制成，外皮之间夹有内馅，早期的馅料通常是红豆泥，或是菜豆去皮后打成的白馅。日本街头贩卖的今川烧以红豆馅、白馅、豆打馅（毛豆馅）与卡士达奶油馅等传统甜馅为主。近年来也发展出许多新式的口味如巧克力、抹茶等。

Imagawayaki(今川焼き) is a Japanese dessert often found at Japanese festivals as well as outside Japan. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as vanilla custard, different fruit custards and preserves, curry, different meat and vegetable fillings, potato and mayonnaise. Imagawayaki are similar to Dorayaki, but the latter are two separate pancakes sandwiched around the filling after cooking, and are often served cold.