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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs and butter.
Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix!
Let the batter rest while prepping the griddle.
Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles.
Pour batter into rounds on the preheated griddle.
Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes.
Flip the pancakes and cook for another minute or so until golden and cooked through.
Repeat with remaining batter.
Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.