Before you start cooking, take a moment to gather all your ingredients. Having everything ready makes the whole process feel much smoother and helps things come together perfectly.

In a spacious mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make sure they’re well combined.

In a separate bowl, whisk the sourdough discard, egg, buttermilk, melted butter, and vanilla extract together.

Mix until smooth, don't worry about a few lumps; it's okay to have a little texture in pancake batter!

Now, pour the wet ingredients into the dry mixture and gently fold them together. 

Be careful not to overmix, the batter should stay a little lumpy. This is key to getting those soft, fluffy pancakes.

Heat a non-stick skillet or griddle over medium heat until evenly warmed.

Scoop about ¼ cup of batter onto the hot griddle and let it spread on its own.

Cook for about 2-3 minutes until bubbles appear and the edges start to look set. Next, flip and cook for an additional 1-2 minutes until perfectly golden brown. 

Enjoy your delicious sourdough discard pancakes!