In a medium bowl, whisk together the sourdough discard, sugar or honey, milk, egg, butter or oil, vanilla.
Add in the flour, baking powder, baking soda, salt, and optional cinnamon. whisk until combined
Heat skillet to medium heat and put some olive oil into the skillet to prevent sticking. (cast iron will need a lower setting)
Pour batter in desired size on skillet for each pancake.
When bubbles form, flip pancake. It should be golden brown. Adjust temperature as needed to get a golden brown outside and a cooked inside.
If you are using a cast iron pan, a metal spatula helps to flip the pancake easier.
Enjoy with your favorite toppings!
Store any extra in the freezer in a gallon size bag. Reheat in a toaster or toaster oven.
