In a bowl, whisk together the eggs, buttermilk, sour cream, and butter.

Then add in the remaining ingredients and combine together just until the ingredients are combined. There will be lumps in the batter.

Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).

Drop 1/3 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.

Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.

Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.

Serve warm with fresh fruit, maple syrup, and/or butter. Makes 15 (5 inch) pancakes.