Whisk together flour, baking powder, and brown sugar into a large bowl.
In another bowl, whisk together eggs, sour cream or greek yogurt, milk, melted butter, and vanilla extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
Heat a griddle or non stick skillet over medium heat and melt extra butter.
Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
Flip over the pancake and cook until golden brown and crisp on the other side.
Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Bacon Maple Butter:
Add butter and maple syrup to a microwave safe container and melt together.
Add some of the bacon bits to the syrup and leave the rest for garnish.
Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.