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“I came up with this using HUngry Jack stuff but you can substitute your favorite equals. I actually like it with less syrup so you can adjust to how you see fit. My daughter says they taste like McD's Griddlers. If using maple syrup you might use less since it is thinner then other syrups. I had to guess on serving size since I forgot how many it made.”

Ingredients Nutrition

  • 1 lb breakfast sausage
  • 12 cup hungry jack syrup, Butter flavor
  • 1 cup plain yogurt
  • 4 cups hungry jack complete buttermilk pancake & waffle mix


  1. Allow the sausage to sit at room temperature for 30 minutes to take the chill off. Preheat oven to 350 Degrees.
  2. In a medium bowl add the sausage, syrup, and yogurt. Use a fork to break up the sausage and combine the three ingredients.
  3. Add the pancake mix to the sausage mix and combine until well mixed. Use your hands or a spoon, whichever is easier. Batter will be very sticky.
  4. Prepare a cookie sheet by spraying with a nonstick cooking spray or use parchment paper. Drop the batter onto the sheet by rounded spoon full. Leave about an inch spacing to allow for spreading.
  5. Bake for 15 minutes and then turn the Drop-cakes over, and cook for an addition 15 minutes on the other side (15 minutes per-side for a total of 30 minutes.)
  6. Serve warm. Optionally you can stir a cup of chopped dried fruit and/nuts of choice to the sausage mix.

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