Add richness to fluffy pancakes with a touch of creme fraiche and sour cream.
In large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, crème fraîche, sour cream, eggs, and vanilla. Add to dry ingredients; whisk to combine.
In very large skillet melt 1 Tbsp. butter over medium heat. Spoon rounded tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned; turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired.
Place pancakes in an airtight container with waxed paper between layers. Cover and freeze up to 1 month. To reheat, wrap pancakes in paper towels. Microwave for 30 seconds for 1 pancake or 45 seconds for 2 pancakes or until heated through.