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Bumbleberry Pancakes

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Bumbleberry Pancakes
  • Prep 30 min
  • Total 30 min
  • Servings 20
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Mmm! Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night.
Updated Jan 15, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite combo of berries.

Nutrition

80 Calories, 3 1/2g Total Fat, 2g Protein, 11g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Pancake
Calories
80
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1 1/2g
9%
Trans Fat
1/2g
Cholesterol
15mg
6%
Sodium
160mg
7%
Potassium
50mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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