In a mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.

In another bowl, beat the egg and then add the milk and vegetable oil (or melted butter). Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.

Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes or until golden brown.

Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Serve warm with your desired toppings such as maple syrup, fresh fruits, or yogurt.

For an extra boost of flavor, consider adding vanilla extract or cinnamon to the batter.

Leftover pancakes can be stored in the refrigerator for up to three days or frozen for later use. Reheat in a toaster or skillet.