In a small bowl, whisk together flour, baking powder, baking soda & salt. In a large bowl, whisk together eggs, sugar, milk, sour cream, melted butter & vanilla.
Add flour mixture to liquid mixture & whisk together until no lumps remain. Refrigerate batter for 15 minutes before baking. You can even refrigerate overnight & bake the next morning if you prefer. During the 15 minute ‘resting’ time, prepare your choice of toppings for pancakes.
Preheat oven to 400 F. Line a 16 X 12-inch sheet pan with parchment paper. Pour batter onto prepared pan, using a spatula to smooth out the top. Imagine the batter in the pan divided into however many types of toppings your going to use. Top each section with your choices.
Place sheet pan in the oven. Bake, rotating it halfway through baking until golden brown, about 13-15 minutes. Test with a toothpick in center for doneness. Remove from oven, lift pancakes out of sheet pan with edges of parchment paper. Cut into 12 pieces & serve.
Recipe Notes
For Raspberries & Cream Cheese Swirl – Whisk 75 gm softened cream cheese with 2-3 Tbsp milk & 3 Tbsp powdered sugar until completely smooth. Dot cream cheese mixture evenly over pancake batter, then use a knife or skewer to make a swirl pattern. Dot with 1 1/2 cups (150 gm) fresh raspberries.