1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well distributed.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until thoroughly combined and smooth.

3. 3. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl. Stir gently with a whisk or spatula until just combined. It’s perfectly fine if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable.

4. 4. Heat Your Griddle: Place a large non-stick griddle or frying pan over medium heat. Lightly grease it with a small amount of butter or cooking spray. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

5. 5. Portion and Cook Pancakes: Using a 1/4 cup measuring cup or a ladle, pour batter onto the hot griddle, forming individual pancakes. Leave some space between them.

6. 6. Flip and Finish: Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake, and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes on the second side until cooked through.

7. 7. Serve Immediately: Transfer cooked pancakes to a plate. You can keep them warm in a low oven (around 200 F) while you cook the remaining batter. Serve hot with your favorite toppings.