In a large bowl, whisk together sourdough-discard, buttermilk, egg, melted butter, sugar, and vanilla until smooth.

Add flour, baking-powder, baking soda, and salt directly on top of the wet mixture.

Using a whisk or spatula, fold the dry ingredients into the wet just until combined. The batter SHOULD be lumpy. Stop mixing when you no longer see dry flour.

Let the batter rest for 5-10 minutes while you heat your griddle. This allows the flour to hydrate and makes even fluffier pancakes.

Heat your griddle or cast-iron-skillet|skillet over medium-low heat. Yes, lower than you think.

Flick a few drops of water onto the surface. They should sizzle and evaporate within a few seconds (not instantly, not slowly).

Add a small pat of butter and spread it around with a paper towel.

Using a ¼-cup measure or ladle, pour batter onto the griddle. Don't spread it, let it spread naturally.

Cook until bubbles form on the surface AND the edges look set, about 2-3 minutes. Don't flip too early!

When the bubbles pop and leave holes that don't fill in, flip the pancake.

Cook for another 1-2 minutes until the bottom is golden brown.

If adding blueberries or chocolate chips, sprinkle them onto the uncooked side right after pouring the batter, before flipping.

Place finished pancakes on a wire rack set on a baking sheet in a 200°F oven while you cook the rest.

Stack on plates and serve with your favorite toppings.

Butter, maple syrup, fresh fruit, whipped cream, powdered sugar, or nut butter.

Use a ¼ cup measuring cup or ladle.

Let the batter spread naturally.

Per batch of this recipe.

Per pancake.

Small and cute.

Per batch of this recipe.

Per pancake.

One pancake fills a plate.

Per batch of this recipe.

Set griddle to 325°F.

Large surface area allows batch cooking.

Even heat distribution for perfect pancakes.

Cast iron takes longer to heat evenly.

Depending on skillet size.

Cast iron absorbs butter quickly.

Non-stick coating prevents sticking.

Standard skillet size.

Quick wipe and done.