➤ Table of Contents
Venison-stuffed pancakes with Sriracha maple syrup is a perfect fusion of savory and sweet, offering a bold twist on a classic dish. The rich, earthy flavor of venison combined with the fluffy texture of pancakes creates a delicious contrast that is further enhanced by the spicy sweetness of the Sriracha maple syrup. This Venison-Stuffed Pancakes with Sriracha Maple Syrup dish is ideal for a hearty breakfast, brunch, or even a creative dinner option. Packed with protein and bursting with flavors, it is a satisfying meal that will impress both food enthusiasts and adventurous eaters alike.
In this comprehensive guide, we will explore every detail about making venison-stuffed pancakes with Sriracha maple syrup, from selecting the best ingredients to cooking techniques and expert tips. Whether you are a seasoned chef or a home cook, this guide will ensure that you master this Venison-Stuffed Pancakes with Sriracha Maple Syrup dish with confidence.
⚡ Smart Kitchen Tools Every Home Cook Swears By
- Instant-read accuracy
- Backlit display for night grilling
- Waterproof & ultra-fast probe
- 17 smart cooking presets
- XL 10L family capacity
- Roast, bake, fry & dehydrate
- 3 sizes for every recipe
- Pre-seasoned & durable cast iron
- Oven & grill ready
Venison-Stuffed Pancakes with Sriracha Maple Syrup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Savory venison-stuffed pancakes topped with a sweet-spicy Sriracha maple syrup — a bold, protein-packed twist perfect for brunch or dinner.
Ingredients
For the Pancakes:
2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 3/4 cups buttermilk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
🥗 Fresh, Fast & Foolproof — Upgrades You'll Use Tonight
- Zoodles in seconds
- Heavy-duty, 10 sharp blades
- Keto, paleo & gluten-free friendly
- Meals in ~30 minutes
- 3-Qt — perfect for 1–3 people
- Pressure cook, sauté, steam & more
- Phone alerts & live temp graph
- Hands-off monitoring for smokers
- Perfect doneness, every time
For the Venison Filling:
1 lb ground venison
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1 tbsp olive oil
1/4 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp thyme (dried or fresh)
For the Sriracha Maple Syrup:
1/2 cup pure maple syrup
1 tbsp Sriracha sauce
1/2 tsp cinnamon
1 tsp butter
1/2 tsp lemon juice
Instructions
1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
2. Add venison and cook until browned. Stir in paprika, cumin, salt, pepper, and red pepper flakes.
3. Add broth, Worcestershire sauce, thyme; simmer 5 mins. Set aside.
4. In large bowl, whisk flour, sugar, baking powder, baking soda, salt.
5. In another bowl, beat eggs. Add buttermilk, melted butter, vanilla.
6. Combine wet and dry ingredients; mix gently.
7. Heat skillet over medium. Pour 1/4 cup batter, when bubbles form, spoon venison filling in center.
8. Top with a little batter to cover. Flip carefully, cook 1-2 mins more.
9. Repeat with remaining batter and filling.
10. In small saucepan, heat maple syrup. Stir in Sriracha, cinnamon, butter, lemon juice. Simmer 2 mins.
11. Stack pancakes, drizzle with Sriracha maple syrup, garnish and serve.
Notes
Use fresh venison for best flavor. Thaw frozen venison fully and drain excess moisture.
Adjust spice level to your liking by increasing or reducing Sriracha and red pepper flakes.
Don’t overmix pancake batter for fluffy texture.
Keep cooked pancakes warm in a 200°F oven while finishing batches.
Pairs well with eggs, fruit, or roasted veggies.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Griddled, Stovetop
- Cuisine: Modern American, Wild Game
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 520
- Sugar: 16g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 155mg
Keywords: venison stuffed pancakes, sriracha maple syrup, wild game breakfast, savory pancakes
Ingredients for Venison-Stuffed Pancakes with Sriracha Maple Syrup
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Venison Filling:
- 1 pound ground venison
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon thyme (dried or fresh)
For the Sriracha Maple Syrup:
- 1/2 cup pure maple syrup
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon cinnamon
- 1 teaspoon butter
- 1/2 teaspoon lemon juice
Directions for Venison-Stuffed Pancakes with Sriracha Maple Syrup
Step 1: Prepare the Venison Filling
- Heat olive oil in a skillet over medium heat.
- Add the chopped onions and garlic, sautéing until translucent.
- Add the ground venison, breaking it apart with a wooden spoon. Cook until browned.
- Stir in smoked paprika, cumin, salt, black pepper, and red pepper flakes.
- Pour in beef broth and Worcestershire sauce, letting the mixture simmer for about 5 minutes.
- Sprinkle in thyme and stir. Remove from heat and set aside.
Step 2: Prepare the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet.
- When bubbles form on the surface, place a spoonful of the venison filling in the center.
- Pour a small amount of additional batter over the filling to cover it.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter and filling.
Step 4: Make the Sriracha Maple Syrup
- In a small saucepan, heat maple syrup over low heat.
- Stir in Sriracha, cinnamon, butter, and lemon juice.
- Simmer for 2 minutes, stirring occasionally.
- Remove from heat and set aside.
Step 5: Assemble and Serve
- Stack the venison-stuffed pancakes on a plate.
- Drizzle generously with the Sriracha maple syrup.
- Garnish with chopped parsley or green onions if desired.
- Serve hot and enjoy!
Tips for the Best Venison-Stuffed Pancakes with Sriracha Maple Syrup
- Use fresh venison: If using frozen venison, thaw it completely and drain excess moisture.
- Do not overmix the batter: Overmixing can make the pancakes dense instead of fluffy.
- Adjust spice level: Modify the amount of Sriracha and red pepper flakes to your taste preference.
- Keep pancakes warm: Place cooked pancakes in an oven at 200°F to keep them warm until serving.
- Experiment with add-ons: Try adding shredded cheese, herbs, or a dollop of sour cream to enhance the flavor.
Health Benefits of Venison-Stuffed Pancakes with Sriracha Maple Syrup
- High in protein: Venison provides lean protein, essential for muscle growth and repair.
- Lower in fat: Compared to other meats, venison is low in fat and cholesterol.
- Rich in vitamins: Contains essential nutrients like iron, B12, and zinc.
- Balanced energy: Pancakes provide carbohydrates for sustained energy.
- Anti-inflammatory properties: Spices like cinnamon and paprika offer anti-inflammatory benefits.
Conclusion
Venison-stuffed pancakes with Sriracha maple syrup are a flavorful and satisfying dish that blends rich, savory venison with light, fluffy pancakes and a sweet-spicy syrup. Whether served for breakfast, brunch, or dinner, this Venison-Stuffed Pancakes with Sriracha Maple Syrup dish is sure to impress with its unique combination of textures and flavors. Try this recipe today for a delicious, protein-packed meal that will leave you craving more!
For an extra twist, experiment with different herbs and spices in the venison filling. Play with the pancake batter by incorporating whole grains or alternative flours for a unique texture. The versatility of this Venison-Stuffed Pancakes with Sriracha Maple Syrup dish allows for endless customization, ensuring that it never gets boring.
FAQs
Can I substitute another meat for venison?
Yes, you can use beef, turkey, or chicken if venison is not available. However, venison offers a unique flavor and is leaner than most meats.
How do I store leftovers?
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Can I make the batter ahead of time?
Yes! You can prepare the batter and refrigerate it overnight. Just give it a quick stir before cooking.
What can I serve with venison-stuffed pancakes?
They pair well with scrambled eggs, fresh fruit, or roasted vegetables for a complete meal.
🍳 Precision Meets Passion — Tools Chefs Trust Daily
- Grams & ounces — precise to 1g
- Perfect for baking & keto tracking
- Sleek stainless steel design
- German stainless precision
- Razor-sharp & dishwasher-safe
- Elegant wood block organizer
- WiFi precision cooking at home
- 1100W — heats fast & evenly
- Perfect steak, fish & veggies
