Instructions

• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
• In a medium bowl or liquid measuring cup, whisk together the sourdough starter (or discard), milk, beaten eggs, and melted unsalted butter until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined — the batter should still be a little lumpy. Do not overmix.
• Either cook the pancakes immediately, or cover the batter and leave it on the counter overnight to ferment for a stronger sourdough flavor.
• Preheat a griddle or large skillet to 325°–350°F and spray lightly with cooking spray.
• Pour 1/3 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
• Flip the pancakes and cook an additional 1–2 minutes, or until the bottoms are golden brown and cooked through.
• Remove pancakes from the griddle, serve with your favorite toppings, and enjoy.