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

In a medium bowl whisk together the sourdough starter, eggs, milk, and vanilla. Add the butter and mix well.

Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.

Allow the batter to rest for 20 minutes.

In a large skillet melt a teaspoon of butter over medium heat.

Pour 1/3 cup of batter into the pan. If you have a larger pan you can make 2 pancakes at once.

Cook for 2 minutes or until bubbles form. Flip and cook an additional 1-2 minutes.

Repeat with remaining batter.

To make these pancakes overnight combine all ingredients in a large bowl except for the baking soda and baking powder. Whisk until smooth.

Refrigerate over night.

Remove from refrigerator 10 minutes before ready to make pancakes and add the baking powder and baking soda. Mix well. Allow to sit for 5 minutes.

Follow steps 5-8 above.