Okay, I get it. You’ve jumped feet-first into the sourdough craze (welcome to the club!) because who can resist that crusty outer layer and squishy, tangy bread center? But now? You’ve got a container of sourdough discard sitting in your fridge, and it’s giving you the stink eye every time you reach for the milk.
What do you even do with sourdough discard?! Look, I was drowning in the same boat last winter when baking fever hit my house. Tossing that leftover starter into the trash feels plain wrong—especially when mornings offer the BEST opportunity to whip up something simple yet drool-worthy. Lucky for all of us, there are so many killer ways to turn that extra starter into easy, delicious sourdough discard breakfast recipes.
Let’s keep that funky starter alive, make mornings fun, and maybe (just maybe) impress your family or roommates while you’re at it. I’ve got a load of ideas here, so bookmark this post because you’ll want to come back to it every time your jar of discard starts crowding your fridge door.
Why Use Sourdough Discard for Breakfast?
Before we dive into the recipes (yeah, yeah—I know that’s why you’re here!), let’s touch on why breakfast and sourdough discard go together like PB and J. One, breakfast foods like pancakes, waffles, and muffins thrive on that tangy kick the discard brings—trust me, it levels up the flavor game big time. Two, sourdough discard often takes on a batter-like consistency, which means it’s naturally perfect for breakfast treats.
And hey—why start your day with just boring oatmeal or cereal when you can whip up something cozy and homemade with almost-zero extra effort? Plus, using discard is sustainable, and I don’t know about you, but wasting food raises my guilt levels to max.
Recipe 1: Classic Sourdough Discard Pancakes 🥞
Every time I dig into a stack of these pancakes, I wonder why I don’t make them more often. They’re fluffy, slightly chewy in the best way, and have a tang that regular flapjacks just can’t deliver.
Ingredients:
- 1 cup sourdough discard (240g)
- 1 large egg
- 1 tablespoon granulated sugar (or sub with maple syrup if that’s how you roll)
- 3/4 cup milk (177ml—you can go plant-based here, no judgment)
- 1 cup all-purpose flour (about 120g)
- 1 teaspoon baking soda
- Pinch of salt
- Butter or oil for frying
Tools You’ll Need:
- Mixing bowl
- Whisk or fork
- Ladle or quarter-cup measure
- Non-stick skillet or griddle
Instructions:
- In your mixing bowl, whisk together the sourdough discard, egg, sugar, and milk until smooth. (Seriously, I just use a fork for this part—it’s not fancy.)
- Gently fold in the flour, baking soda, and salt. Don’t overmix the batter; lumps are fine!
- Heat a non-stick skillet over medium heat and coat it lightly with butter or oil.
- Scoop 1/4-cup portions of batter onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve hot with maple syrup, fresh fruit, or a slab of butter.
Pro Tip: For a seasonal twist, throw some pumpkin puree or mashed bananas into the batter (October mornings, I’m looking at you!).
Recipe 2: Sourdough Discard Waffles
Do you have a waffle maker collecting dust somewhere? This is your sign to drag it out! These waffles are crispy outside and fluffy inside—a true breakfast win.
Ingredients:
- 1 cup sourdough discard (240g)
- 3/4 cup buttermilk (177ml, or use regular milk + 1 tsp vinegar!)
- 1 large egg
- 2 tablespoons melted butter (unsalted, but salted works fine too)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of cinnamon (totally optional, but so good)
Instructions are pretty much similar to pancakes; you just pour the batter into your waffle iron. Cooking time totally depends on your waffle maker model!
Serve these bad boys with whipped cream, Nutella, or even ice cream. (Hey, no judgment—waffles shouldn’t be limited to breakfast.)
What to Put on Sourdough for Breakfast?
Here’s where you can get creative. A lightly toasted sourdough slice is like a blank canvas. Some of my go-to toppings include:
- Smashing some avocado on top and sprinkling a little flaky sea salt (basic, but classic).
- Spreading peanut butter and chocolate chips for a fast, indulgent bite.
- Going savory with hummus, sliced cucumbers, and a drizzle of olive oil.
Feel free to mix and match—this is why sourdough works so well for mornings!
Is Sourdough Good for Breakfast?
Yes, 100%. Sourdough is packed with flavor and works so well in both sweet and savory recipes. The tang compliments sweet jam toppings, but it also doubles as one hearty, savory base for eggs, bacon, or smoked salmon. It’s like the breakfast MVP.
More Sourdough Discard Breakfast Recipes
I could write recipes all day, but I’ll drop a few quick ideas to keep this post from scrolling forever:
- Sourdough crumpets (just fry blobs of discard with a little oil in rings to make these fluffy weirdos).
- Sourdough discard fritters (toss in grated veggies like zucchini or carrot!).
- Dutch baby (already tangy and dramatic straight out of the oven—Google it).
Wrapping It Up
So, enough chatter: Go grab that jar of sourdough discard from the fridge, and quit whining about how you don’t know what to do with it. Your breakfasts just leveled up. I’d love to hear how your sourdough discard breakfast recipes worked out—leave me a comment below or DM me on Instagram.
Let me know which recipe you tried and how it turned out! And if you need more sourdough-inspired content, you know I’ll keep brainstorming other ways to use that discard, so stay tuned.
