In a large bowl, whisk together the dry ingredients. Using a fork, stir in the sour cream so everything just comes together.
In a small bowl, beat the eggs together. Then whisk in the milk and melted butter.
Pour the egg mixture into the sour cream mixture, and use a fork to mix it all together. Small lumps in the batter is fine.
Heat a pancake pan on medium heat. Melt a bit of butter on it. Pour on about ¼ cup of pancake batter for each pancake. If cooking multiple pancakes on the same pan, allow a few moments for the pancake batter to stop spreading before you pour on the batter for another pancake. Cook the pancakes until bubbles form on the top and the bottom is golden brown, about 3 minutes. Flip and cook another 2-3 minutes.If you find that the pancakes are browning too quickly, turn the heat down.Because these pancakes cook quite slowly, I always use multiple pans at the same time to finish cooking all the pancakes quickly.
Top the pancakes with your favorite toppings.For a sweet sour cream pancake, I like to use banana, walnuts and maple syrup.For a savory sour cream pancake, I like to use smoked salmon, guacamole, caviar and dill.