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1
Preheat oven to 175 degrees F. Place a sheet pan in oven.
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2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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3
In a medium bowl, whisk together sour cream, milk, melted butter, and eggs.
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4
Add wet ingredients to dry ingredients and whisk until just combined.
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5
Batter should have small- to medium-size lumps.
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6
In a large skillet over medium-low heat, melt butter to coat pan.
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7
Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart.
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8
When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about 4 minutes total.
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9
Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes.
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10
Serve warm with maple syrup and Maple-Pecan Butter.
