In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt.

Stir gently with a whisk to ensure even distribution of all dry components.

Make a small well in the center of this dry mixture. This step helps with combining wet and dry ingredients later.

In a separate bowl, whisk together the sourdough discard, milk, and egg.

Whisk until the mixture becomes frothy and the sourdough discard is well-integrated.

This step is crucial for breaking up any lumps of discard and achieving a uniform texture.

Pour the wet mixture into the well you made in the dry ingredient bowl.

Stir gently with a whisk or a spatula. Aim for a batter that’s combined but not overly stirred. Overmixing can lead to tough pancakes.

Scrape down the sides of the bowl to include any dry flour that might be stuck. If the batter seems lumpy, that’s okay. A few lumps are normal and can lead to a lighter texture.

Set the batter aside for about five minutes. This resting period allows the gluten to relax, which can help the pancakes stay tender.

Also, the baking powder and baking soda can start reacting with the sourdough discard, helping the batter fluff up.

Place a non-stick pan or griddle over medium heat.

Lightly grease the cooking surface with butter or oil. Use a small piece of butter or a quick drizzle of oil, spreading it around with a paper towel to keep it even.

Check the heat by sprinkling a few drops of water on the pan. If they sizzle and evaporate quickly, the pan is hot enough.

Use a ¼ cup scoop to pour the batter onto the pan. The ¼ cup measurement ensures you get pancakes that cook consistently in size.

Wait until small bubbles start to form on the surface, and the edges appear slightly set. This usually takes about 2–3 minutes, but times can vary based on your stove.

Once you see the bubbles and the edges firm up, slide a spatula under the pancake and flip it in one quick motion. Cook the other side for another 1–2 minutes, or until golden brown.

Transfer the cooked pancake to a plate, and repeat with the rest of the batter.

Keep an eye on the pan’s heat. If the pancakes are browning too fast, adjust the heat down. If they’re cooking too slowly, turn it up slightly.

If your pan or griddle starts to look dry, add a small dab of butter or a quick drizzle of oil before pouring more batter.

Stack pancakes on a serving plate. You may place a small pat of butter between each pancake if you want a richer stack.

Drizzle them with pure maple syrup, honey, or your preferred topping. Fruits like berries or banana slices go well with these flavors.

If you plan to serve all pancakes at once, you can keep them warm in an oven set to a low temperature (around 200°F / 95°C) while cooking the rest.