Beat eggs in medium bowl with whisk until well blended. Stir in sour cream. Add remaining ingredients; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
Heat large nonstick skillet on medium-heat. Working in batches, spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
Turn; cook 1 to 2 min. to brown other sides.
Add a few blueberries or chopped strawberries to batter for each pancake after spooning batter into skillet.
Serve topped with your favorite syrup or cut-up fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.