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-mixed for uniform fluffiness.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until well combined. The mixture should be smooth and slightly liquid.

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

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

5. 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, and the edges look set.

6. 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. 7. Serve Warm: Transfer the cooked pancakes to a plate and serve immediately, or keep them warm in a low oven (around 200 F) while you finish cooking the remaining batter.