Skip to Content
FR
Menu

Bumbleberry Pancakes

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night.
Created Jul 19, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Variation: Use your favourite combination of berries.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">