BEAT eggs in medium bowl with whisk until well blended. Stir in sour cream. Add remaining ingredients; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
HEAT large nonstick skillet on medium-heat. Working in batches, spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
TURN; cook 1 to 2 min. to brown other sides.