Add milk, beaten eggs, melted butter, vanilla, and sour cream. Whisk briefly to combine without overmixing - some lumps are ok!
1/4 cup butter, 2 eggs {beaten}, 1/2 cup sour cream, 1 3/4 cup whole milk, 1 tsp vanilla
Set batter aside while you preheat your skillet or griddle over medium-low heat for 5-10 minutes.
Grease/butter the skillet or griddle and test one small pancake to determine if the heating temperature works for you.
Work in batches adding ~1/4 cup of batter to the skillet or griddle. Cook until small bubbles form on top of the pancakes and the edges look golden brown.
Flip and cook until the other side is also golden brown.
Notes
These pancakes are fluffy! If you like thinner pancakes, increase the milk by 1/4 cup.
When you combine the dry and wet ingredients, don’t overmix. A few lumps are fine. Overmixing will result in flat pancakes.
Beat the eggs separately before adding them to the mixture. This prevents overmixing the batter.
Allow the batter to fully rest for 5-10 minutes while the pan or griddle preheats.