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.