In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. These are your dry ingredients that make up the backbone of the pancake fluffiness.

In another bowl, whisk together the sourdough discard, milk, egg, and coconut oil (or olive oil if you’re feeling extra healthy). Make sure the sourdough discard is at room temperature for best results—you don’t want to shock that batter with cold starter.

Add your wet ingredients to the dry ingredients and mix until just combined. This is the easiest way to get the best pancake batter without over-mixing. You want to keep it lumpy! Over-mixing will leave you with dense, flat pancakes, and we’re not about that life.

Heat your hot griddle or cast-iron skillet over medium heat. Lightly grease with a small pat of butter or coconut oil. Pour about 1/4 cup (60ml) of batter onto the cast-iron, then turn it down to medium-low heat. You’ll know it’s time to flip when the first side is golden brown and you see bubbles forming on the top. Flip it over, and cook for another 2-3 minutes until the second side is golden.

Stack your fluffy sourdough pancakes high and serve them up with your favorite toppings. I like a drizzle of maple syrup, some fresh berries (blueberries, strawberries, or even some sliced bananas), and maybe a few chocolate chips if I’m feeling fancy. Or if you’re in the mood for something savory, a bit of melted butter and a sprinkle of salt is good stuff.