Bumbleberry Pancakes

bumbleberry pancakes Lunch
Bumbleberry Pancakes
  • Prep 30 min
  • Total 30 min
  • Servings

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


  • 2 cups (500 mL) Bisquick* mix
  • 3/4 cup (175 mL) sour cream
  • 1 cup (250 mL) milk
  • 2 tbsp (25 mL) sugar
  • 1 egg
  • 1/2 cup (125 mL) fresh or frozen (thawed and drained) raspberries
  • 1/2 cup (125 mL) fresh or frozen (thawed and drained) blueberries
  • Fruit-flavoured syrup or maple syrup, if desired


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  • 1
    Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375ºF 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.

  • Variation: Use your favourite combination of berries.

No nutrition information available for this recipe

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