Prepare dry ingredients: In a large bowl, sift together (optional) flour, sugar, baking powder, and salt.
Prepare wet ingredients: In a separate bowl, whisk together milk, sour cream, eggs, and vanilla.
Combine: Add wet ingredients to dry ingredients and stir until just combined.
**Don’t overmix! Lumps are okay — overmixing makes pancakes tough.
Heat the pan: Preheat a large frying pan or griddle over medium heat (or medium-high if your stove runs cool). Melt 1 Tbsp butter, spreading it around the pan.
Cook pancakes: Using a 1/2 cup (for larger pancakes) or for medium sized pancakes use ¼-cup measuring cup, pour batter into the pan. Cook 2–3 minutes until bubbles form on top.
** Tip: Carefully lift an edge to check for light golden-brown color before flipping.
Flip: Once bubbles appear, flip the pancakes away from you to avoid splattering butter. Cook another 2–3 minutes until golden brown underneath.
Repeat: Continue with remaining batter, adding butter to the pan as needed.
*Tip for fresh fruit mix ins: After the fruit hits the hot pan it will cook and caramelized. Once you remove that batch of pancake (move pan off the heat) using your spatula wipe pan with a wet paper towel. This will remove the fruit flavor so as not to blend onto the next pancake(s).** Tip: I usually make the plain pancakes first, followed by the banana then finally the Lucious blueberry pancakes. Yield: About six 4-inch pancakes.
Keep warm: Place cooked pancakes in a low oven (200°F / 90°C) while finishing the batch.
