Bumbleberry Pancakes

Mmm! Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 20

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

  • 1 Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • 2 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.
  • 3 Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup.

Expert Tips

Use your favorite combo of berries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pancake
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.