In a medium bowl add all purpose flour, baking powder, baking soda, sugar, buttermilk powder and combine.
Next, in a large bowl melt your butter. Then add vanilla, discard sourdough starter, and milk then combine the wet ingredients.
Add half of the flour mixture to the wet ingredients and combine. Then add the remaining flour and combine.
Heat your skillet over medium-low heat. You should not need to add any spray to a nonstick pan.
Use 1/4 cup measuring cup to scoop out pancake batter and add to your hot skillet
Let cook until you see bubbles forming, this means the underside is golden brown. Flip the pancake and cook until golden brown.
Repeat cooking until all batter is used.
Serve with a drizzle of syrup
Notes
Heavy Whipping Cream Is what I use for my sourdough pancakes when I make them at home, but when I am sharing the recipe with others I use whole milk.Egg Whites You can separate egg whites and fold them in after you combine the wet ingredients with the dry. This will help in making your pancakes even more fluffy.Coconut Oil If I am using my cast iron skillet I will add a little but of coconut oil to the pan to ensure that the pancakes do not stick. You will not want a pool or puddle of oil, so if you have added too much simply use a paper towel to remove the excess before pouring in the batter.Active Starter Even though you are using sourdough discard, you will want that discard to be from a live active sourdough starter for the pancakes to be fluffy. If you are using a new starter and the discard, I recommend using the egg whites trick above to aid to making the pancakes fluffy.Bread Flour You can replace the all-purpose flour with bread flour in this recipe. Make sure not to overmix, as bread flour has more gluten and if overmixed will cause the pancakes to become chewy.