• In a medium bowl, combine flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
  1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon (3 grams) kosher salt
• In a large mixing bowl, whisk eggs until broken up. Add sourdough discard, buttermilk, melted butter, and vanilla extract. Whisk until well combined.
  2 large (114 grams) eggs, 1 cup (200 grams) sourdough starter discard, 1 cup (240 grams) buttermilk, 8 tablespoons (113 grams) unsalted butter, 2 teaspoons vanilla extract
• Add the dry ingredients to the wet ingredients. Gently fold until just combined. Be careful not to over-mix; the batter should be bubbly and fluffy.
• Preheat a skillet or griddle over medium heat. Once hot, add a small amount of butter to grease the surface and reduce the heat to medium-low.
• Pour ⅓ cup of batter onto the preheated skillet. Cook for 2-3 minutes on the first side or until the surface begins to bubble. Flip and cook for an additional 1-2 minutes or until golden brown.
• Transfer pancakes to a plate. Serve with your choice of toppings like butter, maple syrup, whipped cream, or berries. Enjoy!

To Make Waffles:

• Preheat your waffle maker and lightly grease with butter. Cook waffles according to the instructions on your waffle iron. I use about ½ cup of batter for my 8-inch Belgian waffle maker and each waffle takes approximately 4-5 minutes to cook. Lots of waffle makers have a light to indicate when the waffle is done, but I usually pay more attention to the steam. Once the amount of steam coming out of the waffle maker has subsided, then the waffle is ready.