Preheat a griddle to 350ºF.
Sift the dry ingredients (flour, sugar, baking soda, baking powder, and salt) into a large bowl and stir to combine.
Combine the wet ingredients (sourdough discard, milk, eggs, and melted butter) in a separate bowl.
Pour the wet ingredients into the dry and stir to combine with a silicone spatula. You want to mix just until you don’t see any more streaks of flour. There will be lumps in the batter, but that is okay!
To cook the pancakes, butter the griddle and portion out 2-3 tablespoons of batter. A two inch ice cream scoop is a useful tool here!
Once you start to see bubbles in the center, flip the pancakes over and cook for two more minutes, or until golden.
Repeat with the rest of the batter, adding more butter to the griddle as needed.
Serve the pancakes warm or refrigerate/freeze and reheat in a toaster.