Fish pancakes recipe

(790 ratings)

Smoky fish pancake parcels are easy to make and are full of flavour. Tender fish and a light cream cheese sauce makes these pancakes moreish

fish pancake parcels
  • healthy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories495 Kcal25%
Fat24 g34%
Saturated Fat11 g55%

Smokey fish pancakes parcelled up with fresh leeks and a delicious cheesy topping.

We had never thought of pairing smoked fish and pancakes until this recipe came along - but it's a delicious combination. The light cream cheese sauce adds such a richness, it's almost as comforting as fish pie. We've used readymade pancakes for this recipe because it makes it so quick and easy. That said, making your own is pretty speedy too - try our pancake recipe for the best ones. These are really quick to cook. You can have them ready to eat in about 20 minutes, or probably half an hour if you're making the pancakes from scratch.


  • 8 pancakes
  • 1 large leek
  • 30g butter
  • 500g smoked haddock (skin and bones removed)
  • 200g tub extra-light cream cheese
  • 1 tbsp rinsed capers
  • 4 tbsp fresh chopped parsley
  • 60g mixed fresh grated mature Cheddar and Parmesan cheese




  1. To make the fish filling: Trim and slice 1 large leek and sauté it gently in about 30g butter for a couple of mins. Stir, then lay 500g smoked haddock on top of the leeks. Put a lid on the pan and allow to bubble gently for 5-6 mins, until just cooked.
  2. Soften a 200g tub of extra-light cream cheese in a bowl. Add 1 rounded tbsp rinsed capers and 4 tbsp fresh chopped parsley. Season with black pepper. Add the leeks and fish, and the buttery juices. Mix in gently.
  3. Divide the mixture between eight 20cm warm pancakes. Fold in the sides to make parcels. Pack in a lightly buttered flameproof dish or baking tray. Sprinkle with about 60g mixed fresh grated mature Cheddar and Parmesan cheeses and put under a low grill until warmed through and the cheese melts. Garnish with fresh parsley.

Top tips for making fish pancakes

This recipe would also work really well with shredded leftover roast chicken.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.