In a medium sized bowl mix together the flour, baking powder, baking soda, salt and sugar. Set aside.
In a large mixing bowl whisk together the sour cream, milk, eggs and vanilla. Whisk together until everything is combined well.
Pour the dry ingredients into the wet ingredients and mix with a whisk until it is just incorporated. It is ok to have lumps, do not over stir pancake batter.
Gently stir in the blueberries and strawberries with a spoon.
Heat a griddle to around 350 or a flat pan over a burner on medium heat. Be sure the pan is heated to temperature before adding batter.
If using non stick, add enough batter directly on the pan to reach the desired size pancake. If not using non stick, melt a little butter on the griddle before adding the pancake batter.
Once the tops have small air bubbles forming, flip the pancake. Usually this is about 1-2 minutes but griddles and stoves vary so look for air bubbles.
Cook for another 1-2 minutes, until the bottoms are nicely browned.
Remove from heat and serve!
Notes
Nutritional values are estimated and so are serving sizes. For flour, I scoop it out of the flour bin and level it for pancakes so it is a slightly heavier cup then spooning it into the measuring cup. If you use too much flour, add a little more milk to it and it will be fine. If you find it to be a bit too watery, add just a little more flour.