Bumbleberry Pancakes

Bumbleberry Pancakes

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

 

About 20 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
  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.
Makes About 20 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Use your favorite combo of berries.

Nutrition Information:

1 Serving (1 Pancake)
  • Calories 80
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 15mg;
  • Sodium 160mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    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.