Combine the flour, baking powder, and brown sugar in a large mixing bowl. Whisk everything together until evenly dispersed.
Combine the eggs, sour cream, milk, melted butter, and vanilla extract in another bowl. Whisk until smooth and mixed together.
Add the wet mixture to the dry ingredients. Whisk just until combined. The batter will be slightly lumpy yet still combined so don’t overmix. Leave the lumps as there’s no need for a smooth batter.
Pour about a quarter of a cup of batter in a circular pattern onto a heated griddle coated with extra butter. Cook 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 pancakes, place them in a warm oven (about 225 degrees Fahrenheit / 107 degrees Celsius), and repeat the process until all the pancakes are done.
Combine the butter and maple syrup in a microwave-safe container. Melt in the microwave.
Add the pancakes to your plate. Top with bacon bits and then pour the syrup mixture over the pancakes.