I made these as stated--with sour cream, butter, and the exact measurements of baking soda and salt. They were fluffy and dense, sweet and sour at the same time. The only thing I did differently is turn the heat way down (low to medium-low) and add about 2-3 tablespoons more milk to thin the batter so that they didn't burn on the outside before fully cooking on the inside--my first few pancakes were a bit of a failure until I made that change. That is the only reason I didn't give these 4 stars. Personally, I prefer these with plain maple syrup. That said, I don't understand all the reviews for this recipe that COMPLETELY change the basic elements of this recipe and then give it three or four stars. How do you know what it tastes like or turned out like if you substituted vanilla yogurt for the sour cream, decreased the salt, used gluten-free baking mix and goat's milk yogurt, etc etc etc.?? These sound like completely different recipes. The sour cream is what makes these unique.