Kokanee Quinn went full internet scout mode and came back with a serious win: Easy Venison Breakfast Sausage Stuffed Pancakes by Jenn Homa — aka the breakfast that makes cold mornings and early alarms completely worth it.
This one’s simple and legendary: savory venison sausage tucked inside fluffy pancakes and finished with maple syrup. It’s sweet, salty, handheld, and built to fuel everything from rut-chasing to couch lounging. Even the “I don’t know about venison…” crowd usually folds after one bite.
Quick Venison Breakfast Sausage (if you need it)
- 1 lb ground venison
- ½ lb ground pork (optional, for extra fat/moisture)
- 1½ tsp kosher salt
- 1 Tbsp dried sage
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp brown sugar or maple syrup
How:
- Mix thoroughly.
- Form into 2–3 oz patties (about ¼–½ inch thick).
- Chill 15–20 minutes.
- Cook 3–4 minutes per side to 160°F.
Venison Sausage Stuffed Pancakes
- 1–1.5 lbs cooked venison breakfast sausage patties
- 1 box pancake mix (prepare with 1–2 tbsp less liquid for thicker batter)
- Butter or oil for griddle
- Maple syrup for serving
How:
- Cook sausage patties and let cool slightly.
- Heat a buttered griddle over medium to medium-low.
- Dip each patty fully into pancake batter.
- Place on griddle and spoon a little extra batter on top if needed.
- Cook 2–3 minutes until bubbles form and bottom is golden.
- Flip carefully and cook another 2–3 minutes.
- Serve hot with maple syrup.
Camp-ready. Crowd-approved. Zero leftovers expected.
Photo via Jenn’s Wild Game Kitchen
