1Heat skillet over medium-high heat or electric griddle to 350ºF; grease skillet or griddle.
2Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
3Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.