• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and 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) Diamond Crystal Kosher Salt
• In a large bowl, whisk the eggs until smooth. Add the buttermilk, sourdough discard, melted butter, and vanilla. Whisk until fully combined.
  2 large (100 grams) eggs, 1 cup (200 grams) sourdough starter discard, 1 cup (240 grams) buttermilk, 8 tablespoons (113 grams, 1 stick) unsalted butter, 2 teaspoons vanilla extract
• Add the dry ingredients to the wet ingredients. Gently fold the batter together using a rubber spatula until just combined. It’s okay if a few small lumps remain—don’t overmix. The batter should look thick and a little bubbly.
• Heat a skillet or griddle over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed to keep the pancakes from burning and ensure they cook through evenly.
• Scoop about ⅓ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
• Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, whipped cream, or fresh berries.

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.