11 Sourdough Breakfast Recipes

Sourdough bread—with its distinctive tang and chewy texture—transforms ordinary morning meals into memorable culinary experiences. Many homebakers find themselves stuck in a rut, making the same basic recipes despite their hard-earned sourdough skills. That beautiful loaf you crafted deserves better! This article unveils creative sourdough breakfast recipes that will revolutionize your morning routine. From savory French toast variations to unexpected breakfast pizzas, learn how to maximize your sourdough’s potential and impress family and friends with minimal extra effort.

Table of Contents

Sourdough Pancakes

Ingredients

• 1 cup sourdough starter discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 3 tablespoons melted butter

Recipe

• Mix starter, flour, buttermilk, and sugar. Let rest for 30 minutes (or overnight for tangier flavor).
• Whisk in eggs, butter, salt, and baking soda until just combined.
• Heat griddle to medium and grease lightly.
• Pour 1/4 cup batter per pancake; add mix-ins if desired.
• Flip when bubbles form and edges look set.
• Cook until golden brown on both sides.

Full recipe: Delicious Sourdough Discard Pancakes

Sourdough Waffles

Ingredients

• 1 cup sourdough starter discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup melted butter
• 1 cup milk
• 1 teaspoon vanilla extract

Recipe

Combine starter, flour, and milk in a large bowl. Let rest overnight for deeper flavor or 30 minutes for a quick version.

• When ready to cook, whisk in eggs, melted butter, sugar, salt, and vanilla extract.
• Fold in baking soda and baking powder until just combined (don’t overmix).
• Preheat your waffle iron until very hot for maximum crispiness.
• Pour batter into the center of your well-greased waffle iron and close the lid.
• Cook until golden brown and crisp (about 4-5 minutes depending on your waffle iron).
• Serve immediately with maple syrup, fresh fruit, whipped cream, or chopped nuts.

Full recipe: Sourdough Discard Waffles Recipe

Sourdough French Toast

Ingredients

• 8 slices day-old sourdough bread (3/4-inch thick)
• 3 large eggs
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons butter for cooking

Recipe

• Whisk together eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and salt in a shallow dish.
• Dip each bread slice in the mixture, allowing it to soak for 20-30 seconds per side.
• Heat butter in a skillet over medium heat until bubbling.
• Cook soaked bread for 3-4 minutes per side until golden brown with crispy edges.
• Serve immediately topped with fresh berries, a dusting of powdered sugar, or warm maple syrup.
• For a caramelized twist, sprinkle a little sugar on each side while cooking.
• Store any leftovers in the refrigerator for up to 2 days and reheat in a toaster oven.

Full recipe: The Most Delicious Sourdough French Toast

Sourdough Breakfast Sandwich

Ingredients

• 2 slices sourdough bread or 1 sourdough roll
• 2 large eggs
• 3 strips bacon
• 1-2 slices cheddar cheese
• 1/4 avocado, sliced
• 1 tablespoon butter
• 1 tablespoon mayo or aioli
• Salt and pepper to taste
• Optional: arugula, tomato slice, hot sauce

Recipe

• Cook bacon until crispy and set aside on paper towels.
• Butter the outside of your sourdough bread slices and toast in a skillet until golden with a crispy crust.
• In the same pan, fry eggs to your preference (over-medium works best for sandwiches).
• Spread mayo or aioli on the inside of toasted bread.
• Layer cheese on the bottom slice, then top with hot eggs so the cheese begins to melt.
• Add bacon, avocado slices, and any additional toppings.
• Season with salt and pepper before closing the sandwich.
• Cut in half and serve immediately while the cheese is still melty and the bread is warm.

Full recipe: The Most Delicious Sourdough Breakfast Sandwich

Sourdough Bagels with Cream Cheese

Ingredients

• 1 cup active sourdough starter
• 3½ cups bread flour
• 1 tablespoon sugar
• 1½ teaspoons salt
• ¾ cup water
• 2 tablespoons barley malt syrup (divided)
• Toppings: sesame seeds, poppy seeds, everything bagel seasoning
• 8 oz cream cheese for serving

Recipe

• Mix starter, flour, sugar, salt, water, and 1 tablespoon malt syrup until combined. Knead for 10 minutes until smooth.
• Let dough rest for 4-6 hours or overnight in the refrigerator for deeper flavor.
• Divide into 8 equal pieces, shape into balls, then poke your thumb through to create the hole and gently stretch.
• Refrigerate shaped bagels for 1 hour to develop chewiness.
• Boil water with remaining malt syrup, then cook bagels for 30 seconds per side.
• Add desired toppings immediately after boiling while still sticky.
• Bake at 425°F for 20-25 minutes until golden brown and crusty.
• Serve with plain or flavored cream cheese (try mixing in herbs, honey, or berries).

Full recipe: The Best Sourdough Discard Bagels Recipe Ever!

Sourdough Cinnamon Rolls

Ingredients

• 1 cup active sourdough starter
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 3/4 cup milk
• 1 teaspoon salt
• Filling:
  • 3/4 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
• Frosting:
  • 4 oz cream cheese, softened
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Recipe

• Mix starter, flour, sugar, butter, egg, milk, and salt. Knead until smooth and let rest overnight for the best flavor.
• Roll dough into a rectangle (about 16×12 inches) and spread with softened butter.
• Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
• Roll up tightly from the long edge and cut into 12 equal pieces.
• Place rolls in a greased baking dish, cover, and let rise until puffy (1-2 hours).
• Bake at 350°F for 25-30 minutes until golden brown.
• While still warm, top with cream cheese frosting and serve immediately.

Full recipe: Delicious Sourdough Discard Cinnamon Rolls Recipe

Sourdough Muffins

Ingredients

• 1 cup sourdough starter discard
• 1½ cups flour (all-purpose or part whole wheat)
• ½ cup sugar (omit for savory versions)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• ¼ cup melted butter or oil
• ½ cup milk
• 1 teaspoon vanilla (for sweet versions)
• Mix-ins: blueberries, chocolate chips, cheese, herbs, jalapeños

Recipe

• Combine starter, egg, melted butter, milk, and vanilla (if using) in a large bowl.
• Whisk together dry ingredients in a separate bowl, then fold into wet ingredients until just combined.
• Gently stir in your choice of mix-ins (don’t overmix).
• Fill greased or lined muffin cups about ¾ full.
• Bake at 375°F for 18-22 minutes until a toothpick comes out clean.
• Let cool in the pan for 5 minutes before transferring to a wire rack.
• Store in an airtight container for up to 3 days or freeze for longer storage.

Full recipe: The Best Sourdough Discard Muffins You’ll Ever Make

Sourdough Crêpes

Ingredients

• 1 cup sourdough starter discard
• 2 large eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 tablespoon sugar (omit for savory)
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract (for sweet versions)
• Butter for cooking

Recipe

• Blend all ingredients until completely smooth. Let rest for 30 minutes (or refrigerate overnight).
• Heat a 10-inch non-stick skillet or crêpe pan over medium heat and lightly butter the surface.
• Pour about 1/4 cup batter into the center of the pan, then immediately tilt and swirl to create a thin layer.
• Cook for 1-2 minutes until the edges look dry and the bottom is lightly golden.
• Flip and cook for another 30 seconds until lightly spotted.
• Fill with sweet toppings like fresh strawberries and Nutella or savory options like ham and cheese.
• Fold or roll the crêpes and serve immediately for the best texture and flavor.

Full recipe: Sourdough Crepes Recipe

Sourdough Avocado Toast

Ingredients

• 2 slices sourdough bread (1/2 inch thick)
• 1 ripe avocado
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• Red pepper flakes
• Optional toppings: poached egg, crumbled feta, cherry tomatoes, microgreens, smoked salmon, everything bagel seasoning

Recipe

• Toast sourdough bread until golden and crispy (either in a toaster or brush with olive oil and grill in a pan).
• Mash ripe avocado with lemon juice, salt, and pepper in a small bowl.
• Spread avocado mixture generously over warm toast.
• Drizzle with olive oil and sprinkle with red pepper flakes.
• Add your choice of toppings—try a poached egg for protein, feta and tomatoes for a Mediterranean flair, or smoked salmon for an omega-3 boost.
• Finish with flaky salt and fresh herbs if desired.
• Serve immediately while the contrast between crispy toast and creamy avocado is at its best.

Sourdough Breakfast Pizza

Ingredients

• 1 portion sourdough pizza dough (about 8oz)
• 2 tablespoons olive oil
• 1/4 cup tomato sauce (or pesto)
• 1/2 cup shredded mozzarella cheese
• 4 eggs
• 4 strips of cooked bacon or 1/4 cup of cooked breakfast sausage
• 1/4 cup diced bell peppers
• 2 tablespoons red onion, thinly sliced
• Fresh basil leaves
• Salt and pepper to taste
• Red pepper flakes (optional)

Recipe

• Preheat oven to 475°F with a pizza stone or baking sheet inside.
• Stretch sourdough dough into a 12-inch round on parchment paper and brush the edge with olive oil.
• Spread a thin layer of sauce, leaving a border for the crust.
• Sprinkle with half the cheese, add meat and vegetables, then top with the remaining cheese.
• Create small wells in the toppings and carefully crack eggs into them.
• Slide pizza (with parchment) onto the hot stone or baking sheet.
• Bake for 10-12 minutes until crust is golden, cheese is bubbly, and egg whites are set but yolks are still runny.
• Garnish with fresh basil, salt, pepper, and red pepper flakes before serving.

Full recipe: Sourdough Bread Pizza

Sourdough Granola & Yogurt Parfait

Ingredients

• 2 cups sourdough bread, torn into small pieces
• 1/2 cup sliced almonds
• 1/4 cup pumpkin seeds
• 3 tablespoons honey or maple syrup
• 2 tablespoons olive oil or melted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup Greek yogurt
• Fresh berries or sliced fruit
• Additional honey for drizzling

Recipe

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• Toss sourdough pieces with almonds, pumpkin seeds, honey, oil, cinnamon, and salt until well coated.
• Spread mixture evenly on the baking sheet and bake for 20-25 minutes, stirring halfway, until golden and crisp.
• Allow granola to cool completely (it will crisp up more as it cools).
• For each parfait, layer Greek yogurt and cooled sourdough granola in a glass.
• Top with fresh fruit, a drizzle of honey, and a sprinkle of extra granola.
• Store leftover granola in an airtight container for up to two weeks.

Related: Sourdough Discard Granola Bars Recipe

Breakfast Just Got Better

From classic favorites to creative new options, your sourdough starter makes every dish special. Choose between sweet treats that satisfy your morning cravings or savory options that fuel your day. Each recipe features that distinctive sourdough flavor while letting you customize with your favorite toppings. No more wasting discard! These ten breakfast options put your sourdough starter to good use. With simple ingredients and easy preparation, these recipes are perfect for weekday and weekend brunches alike. Start cooking today – your family will love these delicious sourdough breakfasts!

FAQs – Sourdough Breakfast Recipes