Combine dry ingredients in a medium bowl and whisk together.
In another bowl, add eggs, sour cream, and vanilla, and milk; whisk gently to combine.
Slowly pour the melted butter into the bowl while whisking at the same time so that the butter does not “freeze up.” If the melted butter sits on top of the cold ingredients without being stirred in right away, the butter will begin to solidify, creating small bits of butter that won’t mix in.
Add sour cream mixture and milk to the dry ingredients and gently whisk just until mixed in. It is okay if some lumps remain. Do NOT whisk rigorously, unless you want really tough pancakes!
Let the batter rest for 10 minutes so that the gluten relaxes and makes softer pancakes.
Heat griddle to 375 degrees. Add 1 tablespoon of melted butter to griddle(or spray with non-stick spray) and spread across entire surface with a basting brush. Wipe most of butter away with a paper towel, leaving a light layer of butter on the griddle.
Pour pancakes(roughly 4-5 inches) and flip when pancake edges look dry.
Enjoy right away and freeze the rest.
This is a Baker Street Society original recipe.
Keywords: sour cream pancakes, pancakes from scratch, quick pancake recipe