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In a medium mixing bowl, combine all dry ingredients: 1 ½ c all-purpose flour, 3 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt.
In a larger mixing bowl, whisk together all liquid ingredients: 1 c milk, ¾ c sourdough discard, 3 tbsp melted butter, 2 tbsp cane sugar, and 1 large egg.
Carefully add the dry ingredients into the larger bowl and use a spatula to mix until the ingredients are mostly incorporated. Keep the lumps, and do not overmix, or you will end up with flat pancakes. Set aside for 15 minutes. Once it starts getting bubbly, it’s ready to cook.
Preheat a nonstick skillet over medium. If necessary, add butter to the pan, and use a disher to pour one scoop (or ⅓ cup) of batter onto the nonstick pan.
Use the back of the disher to even out the pancake so it’s evenly layered.
Cook for two to four minutes. Once you see the top filled with air gaps from popped bubbles, then use a turner to lift a corner of the pancake and see if the underside is golden brown.
If it's golden brown underneath, carefully flip over the pancake and cook for an additional two to three minutes until browned.
Repeat with the rest of the batter until you use up all the batter.