So many sourdough pancake recipes just use the discard and don't let the flour soak so they aren't true sourdough. Or they're complicated! These are good and easy!
For the Sponge:
1 cup all purpose flour
1 cup whole wheat flour (white wheat is great)
1 cup sourdough start, stirred down (fed or not)
2 cups buttermilk
Batter:
2 eggs
4 TBS butter, melted
3 TBS honey or coconut sugar
3/4 tsp salt
1 tsp baking soda
The night before you want pancakes, mix together the buttermilk and sourdough start with a whisk. Then mix in the flour. You may need to mix in up to a 1/2 cup of water to make it a nice batter, thick, but not too thick.
Cover and let rest at room temperature for 8-12 hours.
The "sponge" will rise up a bit and be a spongey texture.
The next morning, mix together the eggs, butter, honey and salt in a small bowl. Add to the overnight sponge and mix in until combined.
Preheat a griddle.
Add the baking soda, and stir just till combined. Let rest for a few minutes as the batter expands and bubbles.
Butter the griddle and pour 1/4 cup scoops on the griddle. Cook about 2 min per side, watch for the bubbles forming and edges beginning to set before flipping. Or you can make waffles.
I usually double these and freeze any extras on a cookie sheet then put them in a freezer bag.
