Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.
Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Add berries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Transfer to a large measuring cup, and let stand 10 minutes.
Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.