Lord have mercy, are these good. Fluffy, golden, with that gentle sourdough tang that makes you wonder why you ever used a box mix. These Sunday Mornin' Pancakes are what getting up early is all about — tall stacks on the table before the rest of the family even stirs.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the sourdough discard, egg, buttermilk, melted and cooled butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry and stir gently with a spatula until just combined. A few lumps are your friend, sugar — overmixing makes flat, tough pancakes. Let the batter rest 5 minutes while the pan heats up.
Heat a cast iron skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. The pan is ready when a drop of water dances across the surface.
Pour ¼ cup batter per pancake onto the hot pan. Cook until bubbles form across the entire surface and the edges look set — about 2–3 minutes. Flip once and cook 1–2 minutes more until golden. Adjust heat as needed; cast iron holds heat, so you may need to turn it down after the first batch.
Serve immediately with a good pat of real butter and genuine maple syrup. A pile of fresh berries on the side never hurt nobody. These do not reheat well, so eat them while they're hot — which should not be a problem.
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