In a large mixing bowl, whisk together your dry ingredients: the sourdough starter, all-purpose flour, sugar, baking powder, baking soda, and salt. Aim for a consistent blend but don’t overmix.

In a separate bowl, vigorously whisk the egg, milk, and melted butter until smooth and well combined. Gently incorporate this wet mixture into the dry ingredients.

Place a non-stick skillet over medium heat, allowing it to warm up for about 5 minutes. Add a small pat of butter to coat the surface.

Pour approximately ¼ cup of batter onto the heated skillet. Cook for about 2-3 minutes, or until bubbles form and the edges begin to look set.

Gently flip the pancake using a spatula and continue to cook for another 2-3 minutes on the other side until golden-brown.

Transfer cooked pancakes to a warm plate and repeat the cooking process with the remaining batter.

Serve your warm sourdough discard pancakes immediately with your favorite toppings.