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

2. 2. Whisk Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, large egg, melted butter (or oil), and vanilla extract until well combined and smooth.

3. 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 okay if there are a few small lumps; overmixing can lead to tougher pancakes, even with gluten-free flour. The batter should be thick but pourable.

4. 4. Heat the Griddle: Place a non-stick griddle or large skillet over medium heat. Once hot, lightly grease it with a little butter or oil. You can test if it’s ready by flicking a few drops of water onto the surface; they should sizzle and evaporate 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 bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.

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