In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk to ensure even distribution.

In a separate bowl, whisk together 1 1/2 cups of organic sour cream, 1 1/2 cups of almond milk, 3 large eggs, and 6 tablespoons of melted unsalted butter until the mixture is smooth and well combined.

Gently fold the wet ingredients into the dry ingredients using a spoon or spatula. Mix until just combined, being careful not to overmix. A few lumps are perfectly fine and will help keep the pancakes fluffy.

Allow the batter to rest for a few minutes while you heat a nonstick griddle or pan over medium heat. The batter resting time allows the leavening agents to activate, contributing to a fluffier pancake.

Once the griddle is hot (you can test by sprinkling a few drops of water on it; they should sizzle), pour the batter onto the griddle to form rounds. For consistent size, you can use a 1/4 cup measure to scoop the batter.

Cook the pancakes until you see small bubbles forming on the surface and the edges look set, which should take about 1-3 minutes. Flip the pancakes carefully and cook for an additional minute or until they are golden brown and cooked through.

Serve the pancakes immediately, or keep them warm in an oven preheated to 175 degrees F for up to 20 minutes. This will ensure they stay warm and fluffy until ready to serve.

Enjoy with a drizzle of pure maple syrup, some Greek yogurt, or fresh berries.