Best Buttermilk Pancakes

Preheat oven to 200°F with rack in middle position.

Set a wire rack inside a baking half-sheet pan and spray with cooking spray; place in warming oven.

Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl.

In a second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter.

Make a well in center of dry ingredients and pour in the wet mixture. Gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not over-mix.

Allow batter to sit for 10 minutes before using.

Heat 1 tsp oil in a 12-inch nonstick skillet over medium heat until shimmering. Using a paper towel, wipe out excess oil, leaving a thin film on bottom and sides of pan.

Using a 1/4 cup measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break (2-3 minutes).

Using a thin wide spatula, flip pancakes and continue to cook until second side is golden brown (1-2 minutes longer).

Serve immediately or transfer to wire rack in oven to keep warm.

Re-oil the pan as needed between batches.