Shrimp and Salmon Filled Pancakes

Delicious Seafood Pancakes
Diana Miller / Getty Images
Prep: 20 mins
Cook: 45 mins
Batter Resting: 15 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
337 Calories
12g Fat
32g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 337
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 28%
Cholesterol 146mg 49%
Sodium 973mg 42%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 5%
Total Sugars 7g
Protein 23g
Vitamin C 2mg 12%
Calcium 220mg 17%
Iron 2mg 13%
Potassium 493mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you need a dish for a special brunch or lunch, try your hand at seafood-filled pancakes—the recipe isn't as complicated as they might seem. This particular recipe calls for flaked salmon and king prawns or jumbo shrimp, but you can use any type of seafood, such as crab, scallops, or calamari. Serve the pancakes with a green salad or another type of green vegetable, such as sauteed asparagus, as well as a nice loaf of sourdough bread. To make the pancakes look extra-special, garnish them with green herbs, such as chopped dill or parsley.


For the Pancakes:

  • 4 ounces all-purpose flour

  • 1 large egg

  • 1 cup milk

  • 1 teaspoon butter, melted, plus extra for cooking

  • Salt, to taste

For the Filling:

  • 1 1/2 tablespoons all-purpose flour

  • 1 1/2 tablespoons unsalted butter

  • 1 cup milk

  • 4 ounces skinless salmon fillet, cooked

  • 4 ounces King prawns, or large shrimp, cooked

  • 4 ounces white mushrooms, cleaned and sliced

  • 1 tablespoon fresh dill, finely chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons grated cheddar cheese

Steps to Make It

Make the Pancakes

  1. Gather the ingredients.

  2. To make the pancakes, sieve the flour into a large baking bowl and add the salt.

  3. Make a well in the center of the flour. Add the eggs and beat until the batter is smooth and free from lumps.

  4. Add half the milk and the melted butter and beat well. Add the remaining milk and stir.

  5. Let the batter to rest for 15 minutes.

  6. Lightly grease a 9-inch crêpe pan or nonstick skillet with melted butter, heat until very hot, and add a ladle of batter to evenly and thinly coat the base of the pan. Cook until set and lightly golden. Flip over and cook on the other side for approximately 30 seconds.

  7. Remove the pancake from the pan, place on a sheet of kitchen paper and keep warm. Repeat the process until all the batter is used up.

Make the Filling

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Melt the butter in a large saucepan over low heat. Add the flour and stir until the flour is incorporated. Add a pinch of salt and pepper and continue stirring for 2 minutes.

  3. Turn the heat up to medium, add the milk in one go, and whisk until a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes). If the sauce is very thick and gloopy, add a little more milk. The sauce should be thick but still pourable. Remove from the heat.

  4. Break the salmon fillet into large flakes and carefully stir into the sauce, followed by the prawns or shrimp, sliced mushrooms, and dill. Return to low heat and keep warm.

  5. Place a pancake onto the worktop, put a quarter of the seafood sauce mixture into the center of the pancake, and spread in a long line from one end to the other. Fold the opposite edge of the pancake over the filling, and then roll the pancake into a thick sausage shape. Place the pancake into an ovenproof baking dish. Repeat with the remaining three pancakes.

  6. Sprinkle the cheese over the pancakes and bake in the preheated oven for 20 minutes or until the cheese is melted but not browned. Serve immediately.


  • A crêpe pan is ideal for making the thin pancakes in this recipe, but a nonstick skillet works well. The main difference is that the higher sides of a nonstick skillet will make flipping the pancakes more difficult. A nonstick griddle may also be used, but it can be harder to achieve even round shapes.
  • Allowing the pancake batter to rest briefly before cooking lets the gluten relax, making for the most tender pancakes.


  • Virtually any cooked fish can be used instead of the salmon, as long as the flavorings are mild. Scallops, crab, or lobster can be substituted for the shrimp.
  • Tarragon goes very well with seafood. Substitute it for the dill.
  • Instead of Cheddar cheese, sprinkle the pancakes with fontina or Swiss cheese before baking.