In a large bowl, combine the pancake mix, ham, salt, and cayenne.
In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill.
Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions.
Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat.
Spoon or pour about ⅓ cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked.
Repeat with the remaining batter. Serve the pancakes sprinkled with dill sprigs (if desired).