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 everything is well combined. This ensures even leavening throughout your pancakes.

2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, milk, melted butter, and vanilla extract until smooth. The discard might have a few small lumps, which is perfectly fine.

3. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s crucial not to overmix; a few small lumps in the batter are actually desirable and will result in tender pancakes. Overmixing develops gluten, leading to tough pancakes.

4. Heat Your Griddle: Place a non-stick griddle or large skillet over medium heat. Lightly grease it with a pat of butter or a little cooking spray. The griddle is ready when a drop of water sizzles and evaporates quickly.

5. 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. When the edges look set and the bubbles start to pop, it’s time to flip.

6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

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