In a large bowl, combine the pancake mix, ham, salt, red peppers, green peppers, and cayenne pepper.
In a separate bowl, whisk together the milk, Cooper Cheese, egg and oil. Stir the wet ingredients into the dry and combine with a whisk. Let the batter rest according to the directions on the pancake mix label.
Heat a greased skillet on medium-high. Pour about 1/3 cup of batter for each pancake onto the griddle. Flip each pancake when bubbles rise to the surface and the edges look begin to brown. Repeat with the remaining batter.
Serve pancakes with maple syrup or honey mustard dressing.