14 Easy Sourdough Discard Breakfast Recipes That Save Time and Money

Want to make the most of your extra starter? These sourdough discard breakfast recipes transform unused starter into satisfying morning meals your family will love. Discover easy solutions that save money and time – all while putting your discard to good use in the kitchen. Let’s turn your excess starter into breakfast favorites!

Table of Contents

Sourdough Discard Pancakes

Ingredients

• 1 cup sourdough discard (straight from the fridge is fine)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar

Steps to Pancake Perfection

• Mix your sourdough discard with flour and buttermilk in a large bowl
• For overnight fermentation, cover and refrigerate at this stage
• When ready to cook, whisk in eggs, melted butter, and remaining dry ingredients
• Heat a griddle or non-stick pan over medium heat
• Pour 1/4 cup batter for each pancake
• Wait for bubbles to form across the surface (about 2-3 minutes)
• Flip and cook for another minute until golden brown

Pro Tip

Let your batter rest for 10 minutes after mixing in the baking soda for extra fluffy pancakes. This gives the natural acids in your discard and buttermilk time to react with the baking soda, creating more bubbles and resulting in lighter, airier pancakes.

Full recipe: Delicious Sourdough Discard Pancakes 

Sourdough Discard Crepes

Ingredients

• 1 cup sourdough discard
• 1 cup whole milk
• 2 large eggs
• 3 tablespoons melted butter
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon sugar (omit for savory crepes)

Steps to Crepe Success

• Whisk sourdough and discard with milk until completely smooth
• Gradually whisk in eggs and melted butter
• Sift in flour and salt, whisking just until incorporated
• Let batter rest for 30 minutes at room temperature
• Heat a non-stick pan over medium heat
• Pour 1/4 cup batter, immediately lift and swirl the pan to spread
• Cook until edges turn golden (1-2 minutes)
• Flip and cook for another 30 seconds
• Serve with sweet or savory fillings

Pro tip: for the thinnest possible crepes, hold your pan slightly off-center as you pour the batter. This creates momentum that helps the batter spread into a perfect circle before it sets.

Full recipe: Sourdough Crepes Recipe

Sourdough Discard Muffins

Ingredients

• 1 cup sourdough discard
• 1½ cups all-purpose flour
• 2 large eggs
• ¾ cup milk
• ¼ cup melted butter
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons sugar (omit for savory)
• 1-1½ cups mix-ins (blueberries, banana, cheese, spinach)

Steps to Muffin Success

• Preheat oven to 375°F and line a muffin tin
• Mix discarded, eggs, milk, and melted butter in a large bowl
• Whisk flour, baking powder, salt, and sugar in a separate bowl
• Fold dry ingredients into wet until just combined
• Gently stir in your chosen mix-ins
• Fill muffin cups ¾ full
• Bake for 18-20 minutes until golden and springy

Pro tip: let your batter rest for 15 minutes before baking – this prevents mix-ins from sinking and gives your discard time to react with the baking powder for the lightest, fluffiest texture possible.

Full recipe: How to Make Sourdough Discard English Muffins

Sourdough Discard Cinnamon Rolls

Ingredients

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 large eggs
• 3/4 cup warm milk
• 1/4 cup melted butter
• 1 teaspoon instant yeast
• 1 teaspoon salt

Filling:

• 3/4 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup softened butter

Steps to Roll Success

• Mix discard, warm milk, and yeast in a large bowl
• Add remaining dough ingredients and knead until smooth
• Let rise until doubled (2 hours) or refrigerate overnight
• Roll dough into a rectangle, spread with softened butter
• Sprinkle with brown sugar-cinnamon mixture
• Roll tightly from the long edge and cut into 12 pieces
• Place in a greased pan and let rise until puffy
• Bake at 375°F for 20-25 minutes

Pro tip: pour 1/4 cup heavy cream over the rolls just before baking – it seeps into the swirls, creating pockets of gooey caramel. Top with cream cheese frosting while warm.

Full recipe: Sourdough Discard Cinnamon Rolls Recipe

Sourdough Discard Biscuits

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup cold buttermilk
• Extra butter for brushing

Steps to Biscuit Success

• Mix flour, baking powder, and salt in a large bowl
• Cut in cold butter until the mixture resembles coarse crumbs
• Combine discard and buttermilk, then stir into dry ingredients until just mixed
• Turn onto a floured surface and pat into a rectangle
• Fold dough into thirds like a letter, then pat out again
• Repeat the folding process twice more
• Pat dough to 1-inch thickness
• Cut with a 2.5-inch biscuit cutter (no twisting!)
• Place biscuits on the baking sheet
• Bake at 425°F for 12-15 minutes until golden brown

Pro Tip: Freeze your cut biscuits for 15 minutes before baking. This extra step helps create maximum layers by keeping the butter cold, ensuring your biscuits rise tall and flaky in the oven.

Full recipe: Easy Sourdough Discard Biscuits Recipe

Sourdough Discard English Muffins

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 3/4 cup warm milk
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons butter, melted
• Cornmeal for dusting

Steps to English Muffin Success

• Mix discard, warm milk, and honey in a large bowl
• Add flour, yeast, and salt, stirring until combined
• Knead for 5 minutes until smooth, then add melted butter
• Let the dough ferment for 4-6 hours at room temperature
• Roll dough to 1/2 inch thickness on cornmeal-dusted surface
• Cut into 3-inch rounds and let rest for 30 minutes
• Heat griddle or skillet over medium-low heat
• Cook muffins for 7-8 minutes per side until golden brown
• Split with a fork when cool

Pro Tip: For the perfect nooks and crannies, resist pressing down while cooking. Let those air pockets develop naturally. And always split with a fork, never a knife – this preserves the signature texture that’s perfect for catching melted butter.

Full recipe: Easy to Follow Sourdough Discard Waffles Recipe

Sourdough Discard Dutch Baby Pancake

Ingredients

• 1 cup sourdough discard (room temperature)
• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 2 tablespoons melted butter (plus 2 tablespoons for the pan)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (omit for savory versions)

Steps to Dutch Baby Success

• Preheat oven to 425°F with a 10-inch cast iron skillet inside
• Whisk together discard, eggs, and milk until smooth
• Add flour, melted butter, salt, and vanilla (if using), whisk until just combined
• When the oven is hot, carefully add butter to skillet and swirl to coat
• Pour batter into hot skillet and immediately return to oven
• Bake 20-25 minutes until puffed and golden brown
• Serve immediately with your choice of toppings

Pro Tip: For the most dramatic rise, ensure all ingredients are at room temperature and don’t open the oven door while baking – the temperature drop will affect the rise. For sweet versions, dust with powdered sugar and squeeze fresh lemon juice over top. For savory, try sautéed mushrooms and gruyere cheese.

Sourdough Discard Bagels

Ingredients

• 1 cup sourdough discard (100g)
• 3 cups bread flour (375g)
• 1 teaspoon instant yeast
• 1 tablespoon honey
• 1 cup warm water (240ml)
• 1.5 teaspoons salt
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Steps to Bagel Success

• Mix sourdough discard with warm water and honey in a large bowl
• Add flour, yeast, and salt, then knead until smooth (8-10 minutes)
• Let dough rise until doubled (about 1.5 hours)
• Divide into 8 pieces and shape into bagels
• Cover and refrigerate overnight
• Next morning, boil bagels for 1 minute per side in water
• Top with desired seasonings
• Bake at 425°F for 20-25 minutes until golden brown

Pro Tip: For the chewiest texture, use high-protein bread flour, and don’t skip the overnight rest – this slow fermentation develops both flavor and that perfect dense bagel structure. A tablespoon of barley malt syrup in the boiling water gives your bagels that authentic shine and flavor.

Full recipe: The Best Sourdough Discard Bagels Recipe

Sourdough Discard Frittata

Ingredients

• 8 large eggs
• 1/2 cup sourdough discard
• 1 cup mixed vegetables (mushrooms, spinach, cherry tomatoes)
• 1/2 cup shredded cheese (sharp cheddar or goat cheese)
• 1/4 cup caramelized onions
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps to Frittata Success

• Preheat oven to broil setting
• Whisk eggs, discard, salt, and pepper until completely smooth
• Heat olive oil in an oven-safe 10-inch skillet over medium heat
• Sauté your chosen vegetables until tender
• Pour the egg mixture over the vegetables
• Cook until edges begin to set (about 5 minutes)
• Sprinkle cheese on top
• Transfer to broiler for 3-4 minutes until golden and puffy

Pro tip: let your frittata rest for 5 minutes before slicing – the discard helps maintain the structure, giving you perfect wedges every time. Serve directly from the skillet for a rustic presentation that’ll wow your breakfast guests.

Sourdough Discard Granola Bars

Ingredients

• 1 cup sourdough discard
• 2 cups old-fashioned oats
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 cup mixed nuts/seeds of choice
• 1/2 cup dried fruit
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Steps to Granola Bar Success

• Preheat oven to 325°F (165°C)
• Line a 9×13-inch pan with parchment paper
• Toast oats and nuts on a baking sheet for 10 minutes
• Mix sourdough discard with honey, coconut oil, and vanilla
• Combine with toasted ingredients, dried fruit, salt, and cinnamon
• Press the mixture firmly into the prepared pan
• Bake for 25-30 minutes until golden brown
• Cool completely before cutting into bars
• Store in an airtight container for up to 2 weeks

Pro tip: for bars that hold together perfectly, refrigerate the pan for 30 minutes before cutting. The cold helps set the honey-discard mixture, giving you clean, sharp edges and preventing crumbling. For extra indulgence, dip one end in melted dark chocolate.

Full recipe: Sourdough Discard Granola Bars Recipe

Sourdough Discard Croissants

Ingredients

• 1 cup sourdough discard (room temperature)
• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 1 cup cold whole milk
• 1 1/2 cups cold unsalted butter (for lamination)

Steps to Croissant Success

• Mix discard, flour, sugar, salt, yeast, and milk until just combined
• Chill dough for 1 hour
• Roll cold butter between parchment into 8×8 inch square
• Roll dough into a 16×8 inch rectangle
• Place butter in the center and fold like a letter
• Complete 3 more letter folds, chilling 30 minutes between each
• Roll the final dough into a 20×15-inch rectangle
• Cut into triangles and roll into crescents
• Proof until doubled (about 2 hours)
• Bake at 400°F for 20-25 minutes until golden brown

Pro Tip: Keep everything cold throughout the lamination process. If the butter starts to soften or leak through the dough, pause and refrigerate for 15 minutes. Cold butter creates those distinct, flaky layers that make croissants irresistible.

Sourdough Discard Doughnuts

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Oil for frying

Steps to Doughnut Success

• Mix sourdough discard with flour, sugar, and milk in a large bowl
• Cover and let ferment overnight for the best flavor
• Add remaining ingredients and knead until smooth
• Roll dough to 1/2 inch thickness
• Cut into doughnuts using a 3-inch cutter
• Let rise until puffy (about 1 hour)
• Heat oil to 365°F
• Fry for 1-2 minutes per side until golden brown
• Drain on paper towels
• Roll in cinnamon sugar or dip in glaze while warm

Pro Tip: For the most tender doughnuts, don’t reroll your dough scraps more than once. The first-cut doughnuts will always have the best texture, so save the rerolled ones for doughnut holes.

Full recipe: Fluffy Sourdough Glazed Donuts Recipe

Sourdough Discard Popovers

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup whole milk (room temperature)
• 3 large eggs (room temperature)
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• Additional butter for greasing the pan

Steps to Popover Success

• Preheat oven to 450°F with popover pan inside
• Whisk together sourdough discard, milk, and eggs until smooth
• Add flour and salt, and whisk until just combined (small lumps are okay)
• Stir in melted butter
• Remove hot pan from oven and quickly grease with butter
• Fill cups 2/3 full with batter
• Bake for 20 minutes at 450°F
• Reduce temperature to 350°F and bake for another 10-15 minutes until golden brown
• Remove from pan immediately and pierce sides with a knife to release steam

Pro Tip: never peek during the first 20 minutes of baking – that’s when the magic happens! Opening the oven door releases the steam that creates those impressive heights. For extra-crusty popovers, turn off the oven after baking and let them sit with the door cracked for 5 minutes.

No More Wasted Sourdough With These Sourdough Discard Breakfast Recipes

These recipes turn your discard into amazing treats – we’re talking perfect pancakes, epic croissants, and everything in between. Got tips? You bet! Each recipe comes with pro secrets to nail it every time. Plus, you’ll save money and reduce waste while making treats that taste better than your local bakery. Ready to get baking? Your discard is about to become your new favorite ingredient.