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 evenly distributed. This step ensures your leavening agents are well-incorporated for maximum fluffiness.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth. The melted butter should be cooled slightly so it doesn’t scramble the egg.

3. 3. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a whisk or spatula until just combined. It’s crucial not to overmix the batter; a few lumps are perfectly fine and will lead to a more tender pancake. Overmixing develops gluten, which can make pancakes tough.

4. 4. Fold in Blueberries: Gently fold in the fresh or frozen blueberries. If using frozen, there’s no need to thaw them first. Be careful not to crush them too much as you fold them in.

5. 5. Heat Your Griddle or Pan: Heat a lightly greased griddle or large non-stick frying pan over medium-low heat. You want it hot enough to sizzle a drop of water, but not so hot that the pancakes burn before cooking through. A good test is to drop a tiny bit of batter; it should gently bubble.

6. 6. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. 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.

7. 7. Finish Cooking: Continue cooking on the second side for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.

8. 8. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.