In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the sourdough discard, milk, egg, melted butter, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Gently stir until just combined; a few lumps are perfectly fine.

Let the batter rest for 10-15 minutes.

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, combine the sourdough discard and olive oil.

Add the flour and salt. Mix with a fork until a shaggy dough forms.

Divide the dough into two or four portions for easier rolling.

Roll one portion of dough out as thinly as possible (about 1/16-inch thick).

Transfer to a prepared baking sheet, brush with water, and sprinkle with toppings. Score the dough into cracker-sized pieces.

Bake for 15-22 minutes until golden brown and crisp. Let cool completely.