In a mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the milk, egg, and melted butter. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Heat a skillet over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.