In a large mixing bowl, combine your dry ingredients: flour, baking powder, baking soda, sugar, and salt.
Add the wet ingredients: sourdough discard, almond milk, egg, honey, yogurt, and vanilla extract. Stir until just combined. It’s okay if the pancake batter is a little lumpy — don’t overmix!
Let the batter rest for a few minutes while you heat your pan.
Grease a hot griddle, cast iron skillet, or non-stick pan with a little bit of avocado oil, melted butter, or coconut oil.
Ladle about 1/3 cup of batter onto the pan. Cook over medium heat (or medium-low heat if your stove runs hot) for 2-3 minutes or until small bubbles form on the first side.
Flip the pancake and cook the second side for another 1-2 minutes until golden brown.
Remove to a wire rack, plate, or warm oven (or even a toaster oven) to keep warm.
Serve warm with maple syrup and butter or toppings!
