In a large mixing bowl, pour the milk. Add the sourdough discard and the honey. Mix and let it stand for 2 to 3 minutes.
Add the oil and salt.
Add the flour, about half of it. Mix until the flour is almost all incorporated.
Add the egg. Mix well.
Add the remaining flour, baking powder, and baking soda. Mix until you have a smooth batter. You can use an electric mixer or a whisk. I love using my Danish whisk for this step.
Let the batter rest while warming up the griddle or pan.
Heat a cast iron pan or pancake griddle to around 325 °F to 350 °F
Pour batter, about ⅓ cup for making pancakes. Let it cook for about 1 ½ - 2 minutes or until it is nice and bubbly then flip.
Notes
Storage: Once they are completely cooled, place them in a plastic bag in the fridge for up to 3 days.Re-warm: Toast a pancake or place it in an air fryer at 330 degrees F for 2-3 minutes.Have fun with the recipe: Make it kid-friendly: Add some chocolate chips or funfetti to the batter.Serve with whipped cream, chocolate drizzle, maple syrup, or a pad of butter. Top the pancakes with fruits, or pour a fruit coulis over them.Make them savory. Add some bacon pieces, and shredded cheese.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.