Sourdough Buttermilk Pancakes

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside. In a separate large bowl, whisk together the buttermilk, sourdough discard, eggs, melted butter, granulated sugar, and vanilla extract until well combined. Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if there are a few small lumps in the batter. Let the batter rest for 10 minutes while you heat the griddle. Heat a large griddle or cast iron skillet over medium-low heat. Grease with butter or spray with avocado oil spray. Using a large cookie scoop, ice cream scoop, or 1/4 cup measuring cup, scoop the batter onto the griddle for each pancake. Cook on one side until little bubbles begin to form (~2-3 minutes), then gently flip to cook the other side until golden brown (about another 2 minutes). Serve immediately with butter and maple syrup, or place in a 200F oven to keep warm until ready to serve. Enjoy!