These fluffy pancakes are enhanced with sour cream for a rich texture and served with fresh berries for a delightful breakfast treat.
Melt the butter in a small bowl using a microwave or stovetop.
Ensure the butter is not too hot when adding to the batter to prevent cooking the eggs.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help create a smoother batter.
In another bowl, whisk together the eggs, milk, sour cream, melted butter, and vanilla.
Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a frying pan over medium heat and lightly grease with butter.
A non-stick pan works best for even cooking.
Pour batter onto the pan, about 1/4 cup per pancake, and cook until bubbles form on the surface.
Flip the pancakes gently to avoid breaking them.
Flip the pancakes and cook until golden brown on the other side.
Cook in batches if necessary to avoid overcrowding the pan.
Serve the pancakes warm with fresh blueberries and raspberries on top.
Drizzle with maple syrup for added sweetness.
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