Perfect buttermilk pancakes


3 tablespoons melted butter
2 cups AP flour
¼ cup sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups buttermilk
½ cup sour cream
2 large eggs

Whisk together flour, sugar, baking powder, baking soda and salt in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs and melted butter together. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over-mix. Let batter sit 10 minutes before cooking.?

Heat a griddle or nonstick pan over medium heat and brush with melted butter. Using a ¼ cup dry measuring cup, portion batter into the pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 more minutes. Serve pancakes immediately.