Step 1: Combine the wet stuff

In a large bowl, whisk together your sourdough discard, milk, melted butter, egg, and sugar. You want this mixture smooth, but don’t stress over tiny lumps—embrace the imperfections, my friend.

Step 2: Mix the dry ingredients

In a separate bowl, combine your flour, baking powder, baking soda, and salt. Pro tip: Sifting is great for airy pancakes, but let’s be real—no one’s judging if you skip this step.

Step 3: Bring it all together

Add the dry ingredients to the wet mixture, stirring gently. Do not overmix! Overmixing = sad, rubbery pancakes. You want a lumpy, slightly thick batter.

Step 4: Heat the skillet

Warm up your favorite non-stick skillet or griddle over medium heat. Brush it with a bit of melted butter. If there’s one thing pancakes can’t handle, it’s a dry pan.

Step 5: Magic in the pan

Spoon about 1/4 cup of batter onto the skillet for each pancake. Watch for bubbles to form on the surface (about 2–3 minutes), then flip. Cook the other side for an additional 1–2 minutes, or until golden and puffy.

Step 6: Plate and devour

Pile your pancakes high, grab your preferred toppings, and dig in. Whether you’re a maple syrup purist or someone who appreciates a dollop of jam, don’t hold back—you’ve earned this bite of heaven.