3cups(426g)all-purpose flour (see note for whole wheat flour)
1 ½teaspoonsbaking powder
1 ½cups(340g)sour cream
3large eggs (150 g out of shell)
6tablespoons(85g)butter, melted (see note)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs and butter.
Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
Let the batter rest while prepping the griddle.
Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.
Flour: I have subbed half whole wheat flour before with pretty good results (not quite as light and fluffy but still delicious). Measure with a light hand if using whole wheat flour and consider decreasing by a few tablespoons and adding more as needed. Whole wheat flour absorbs more liquid than all-purpose flour and you don't want the pancake batter too thick which will lead to dense, dry pancakes. Butter / Oil: in place of melted butter, you could try subbing in oil. The butter gives the pancakes a bit more flavor, but it's certainly not a deal breaker to use oil. Cooking Methods: I always cook pancakes on a nonstick griddle (had this one for years and now have this larger one) but you could use a nonstick skillet or cast iron pan on the stove. Sour Cream + Milk Substitutions: In case you are wondering, buttermilk subs great for the sour cream + milk (might need a few more tablespoons of buttermilk for the batter to be the right consistency). I've even used home-cultured kefir in place of the sour cream + milk - it works pretty well, but like most "baked" goods using kefir, the pancakes are a little more fragile and tender and not quite as sturdy. The way the recipe is written (with sour cream) is our standard way of making them.