Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 Tbsp Granulated Sugar
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 2 Large Eggs, lightly beaten
  • 1 cup Full-Fat Sour Cream (room temperature)
  • ½ cup Whole Milk
  • 1 tsp Vanilla Extract
  • 4 Tbsp Unsalted Butter, melted

Instructions:

  1. Combine Dry Ingredients: In the first large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. Mix Wet Ingredients (Excluding Fat): In the second bowl, gently whisk the eggs, sour cream, whole milk, and vanilla extract until mostly combined.
  3. Introduce the Fat: Melt the butter and allow it to cool slightly. Slowly drizzle the melted butter into the wet ingredients, whisking gently to incorporate.
  4. Combine Wet and Dry: Pour the wet mixture directly into the centre of the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. The batter should remain lumpy; stop mixing as soon as you see no streaks of dry flour.
  5. Rest the Batter: Let the lumpy batter stand at room temperature for 10 minutes. This allows the flour to fully hydrate and the leaveners to activate, guaranteeing maximum fluffiness.
  6. Preheat Griddle: Heat your griddle or frying pan over medium-low heat. Brush lightly with melted butter or neutral oil.
  7. Portion the Batter: Using a ¼-cup measure or a ladle, pour the batter onto the hot surface, leaving space between each pancake.
  8. Cook First Side: Cook for 2–3 minutes. Watch for the edges to set, and bubbles will appear across the surface and begin to pop.
  9. Flip: When the bottoms are golden brown, flip the pancakes using a thin spatula.
  10. Cook Second Side: Cook for another 1–2 minutes until the second side is evenly golden brown and the pancake springs back lightly when pressed.
  11. Keep Warm: Transfer finished pancakes to a wire rack or a serving plate loosely covered in a warm oven while you finish the remaining batter.