In a large bowl, whisk together the dry ingredients until combined.
Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
Heat a large skillet over medium-low.
Add butter, and melt.
Spoon the pancake batter into the pan to make 3 or 4 pancakes.
Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
Flip the pancakes, and then cook for another minute or until lightly browned.
Repeat with additional butter and batter.
Video
Notes
Be sure to properly measure the flour for light and fluffy panackes. Either weigh the flour, or stir or sift, lightly spoon into the measuring cup, and then level.
I recommend using regular sour cream; however, reduced-fat will work. I don't recommend fat-free sour cream for this recipe.
Anything from skim to whole milk will work, but I recommend either 2% or whole milk for this recipe.