Divide the ground venison into equal-sized portions (2–3 ounces each). One pound yields about 6–8 patties; 1.5 pounds yields 8–10. Roll into balls, then gently flatten to ¼–½ inch thick and about 3–4 inches wide. Use parchment or wax paper and press with a flat glass or your palm — don’t over-squish or they’ll dry out.

Chill patties in the fridge for 15–20 minutes to firm up.

Heat a large skillet over medium heat. Add 1–2 teaspoons butter and cook patties in batches for 3–4 minutes per side until browned and cooked through (160°F). Drain on paper towels and let cool slightly — warm patties work best for batter adhesion.

Mix pancake batter according to package directions, reducing liquid by 1–2 tablespoons so the batter stays thick.

Heat a clean griddle or nonstick skillet over medium to medium-low heat and lightly grease with butter or oil.

Dip each cooked patty fully into the batter using tongs, letting excess drip off. Place on the griddle and spoon extra batter around or on top if you want thicker pancake edges.

Cook 2–3 minutes undisturbed until bubbles form and the bottom is golden. Flip carefully with a wide spatula and cook another 2–3 minutes until cooked through. Repeat, re-greasing as needed.

Serve hot with maple syrup and enjoy.