Sandra Djohan


Bumbleberry Pancakes

2 cups Original Bisquick® mix

3/4 cup sour cream

1 cup milk

2 tablespoons sugar

1 egg

1/2 cup fresh or frozen (thawed and drained) raspberries

1/2 cup fresh or frozen (thawed and drained) blueberries

Fruit-flavored syrup or maple syrup, if desired


  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • In large bowl, stir all ingredients except berries and syrup with wire whisk or fork until blended. Stir in berries. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup.
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