In a large bowl, mix the flour, baking powder, baking soda, sugar and salt together. Set aside.

245g (1 3/4 c) all-purpose flour, 6g (1 1/2 tsp) baking powder, 6g (1 tsp) baking soda, 50g (4 T) sugar, 6g (1 tsp) salt

In a medium bowl, whisk together the eggs, milk, sourdough discard and melted butter until smooth.

2 eggs, 300g (1 1/4 c) milk, 120g (1/2 c) sourdough discard, 57g (4 T) unsalted butter, melted

Pour the wet ingredients into the dry ingredients. Mix until the flour is just combined. Be careful not to over mix the batter, it’s okay if it is still lumpy.

Heat a cast-iron skillet or frying pan to medium-high heat. Pour about 1/4 cup of pancake batter into the hot pan.

I found that I got more of an even brown color without buttering the hot pan before cooking the pancakes. However, you can grease the hot pan with butter before cooking if you prefer a more buttery flavor on your pancakes.

Cook on the first side for about 2-3 minutes, or until the edges of the pancakes start to turn golden brown and bubbles start appearing on the top of the pancake. Then flip and continue to cook the pancakes for 2-3 minutes on the other side.

Remove the pancakes from the skillet and stack on a plate.

Repeat with the remaining batter. Serve hot and enjoy!