Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, milk, egg, and melted butter. If you’re adding vanilla or cinnamon, do it now.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; it’s okay if there are a few lumps.

Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to grease the pan.

Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, until golden brown.

Serve: Serve immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream.