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

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

3. 3. Combine Wet and Dry Mixtures: 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 will lead to tough pancakes.

4. 4. Fold in the Apples: Gently fold in the finely diced apple pieces into the batter. Distribute them evenly throughout the mixture.

5. 5. Heat Your Griddle or Skillet: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by dropping a small amount of water on the surface; if it sizzles and evaporates quickly, it’s hot enough.

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 before flipping. The edges should look set, and the center should be cooked through.

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