Warm a cast iron skillet over medium-low heat.
Combine the flour, sugar, baking soda, and salt in a medium bow. Stir together with a wooden spoon.
Add the sour cream, eggs, and vanilla extract. Stir thoroughly.
When the skillet is ready (a splash of water sizzles upon contact), measure a heaping 1/8 cup batter per pancake. Cook one at a time, in a bit of butter. Flip once, when bubbles are visible in the middle of pancake. Take your time.
Serve warm with high quality syrup.
If not using a cast iron skillet, temperature fluctuations are to be expected. You will need to micromanage the heat in order to achieve consistent pancakes.