7 Best Fall Sourdough Discard Recipes

Fall sourdough discard recipes are a game-changer for conscious bakers. If you’ve ever felt guilty watching your starter maintenance routine create waste, you’re not alone. Kitchen waste is a growing concern for home bakers, but your discard doesn’t have to end up in the trash. These seven creative recipes transform that tangy leftover starter into crave-worthy treats. Get ready to turn your sourdough “waste” into the secret ingredient your fall baking has been missing.

Table of Contents

Sourdough Pumpkin Pancakes

These fluffy pumpkin pancakes combine the subtle tang of sourdough with warm fall spices and real pumpkin for a breakfast that’s both delicious and practical. The sourdough discard helps create a light, tender texture while adding extra flavor.

What You’ll Need

• 1 cup sourdough discard (room temperature)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 3 tablespoons melted butter
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk (if needed to thin batter)

Steps

1. Take your sourdough discard out of the fridge 30 minutes before starting. Room temperature discard mixes more evenly with other ingredients.
2. Mix wet ingredients:
   • Whisk sourdough discard with pumpkin puree
   • Add eggs and melted butter
   • Stir until well combined
3. Combine dry ingredients:
   • In a separate bowl, mix flour, brown sugar, pumpkin pie spice, baking soda, and salt
   • Whisk together to remove any lumps
4. Make the batter:
   • Pour wet ingredients into dry ingredients
   • Mix until just combined – small lumps are okay
   • If the batter is too thick, add milk one tablespoon at a time
5. Cook the pancakes:
   • Heat griddle or pan to medium (350°F)
   • Pour 1/4 cup batter for each pancake
   • Cook until bubbles form on top (about 2-3 minutes)
   • Flip and cook another 1-2 minutes until golden brown

Helpful Tips

• Don’t overmix the batter – this keeps pancakes light and fluffy
• Test the griddle temperature with a small drop of batter – it should sizzle gently
• Keep finished pancakes warm in a 200°F oven while cooking the rest
• Wipe the griddle with a paper towel between batches to prevent burning

Storage Tips

• Refrigerate leftover batter for up to 24 hours
• Cooked pancakes keep in the fridge for 3 days
• To freeze: cool completely, layer between parchment paper, and store in a freezer bag for up to 3 months
• Reheat frozen pancakes in the toaster or 300°F oven until warm

Serving Ideas

• Classic: butter and maple syrup
• Fall-inspired: top with diced sautéed apples and cinnamon
• Creamy: spread with maple-sweetened cream cheese
• Crunchy: sprinkle with toasted pecans or pumpkin seeds

The recipe is flexible – add more milk if you prefer thinner pancakes, or try adding 1/2 cup of chopped pecans or chocolate chips to the batter for extra flavor.

Apple Cinnamon Sourdough Muffins

The natural tang of sourdough pairs wonderfully with sweet apples and warm cinnamon, making these muffins ideal for fall mornings or afternoon snacks.

What You’ll Need

• 1 cup sourdough discard (room temperature)
• 2 cups diced apples (about 2 medium apples)
• 1¾ cups all-purpose flour
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup brown sugar
• ¼ cup milk
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Cinnamon Sugar Topping

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Steps

1. Prepare your workspace:
   • Preheat oven to 375°F
   • Line a 12-cup muffin tin with paper liners
   • Remove sourdough discard from the fridge 30 minutes before starting
2. Prepare the apples:
   • Peel and core apples
   • Cut into small ¼-inch cubes
   • Toss with 1 teaspoon of cinnamon
3. Mix wet ingredients:
   • Whisk sourdough discard with oil
   • Add eggs, milk, and vanilla
   • Stir until well combined
4. Combine dry ingredients:
   • In a separate bowl, mix flour, brown sugar, remaining cinnamon, baking soda, and salt
   • Whisk to remove any lumps
5. Make the batter:
   • Add wet ingredients to dry ingredients
   • Mix until just combined
   • Fold in diced apples gently
6. Bake the muffins:
   • Fill each muffin cup ¾ full
   • Mix cinnamon sugar topping and sprinkle over each muffin
   • Bake for 18-22 minutes until a toothpick comes out clean

Helpful Tips

• Use firm baking apples like Honeycrisp, Granny Smith, or Braeburn
• Don’t overmix the batter – stop as soon as flour is incorporated
• Test doneness at 18 minutes to avoid overbaking
• Let muffins cool in the pan for 5 minutes before moving to a wire rack

Storage Tips

• Keep at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 1 week
• Freeze for up to 3 months in a freezer bag
• Thaw frozen muffins overnight in the fridge
• Warm slightly in the microwave before serving

Variations

• Add ½ cup chopped nuts (walnuts or pecans work well)
• Include ½ cup raisins or dried cranberries
• Replace ¼ cup flour with whole wheat flour for extra nutrition
• Add ½ teaspoon nutmeg for more fall spice flavor

These muffins stay fresh longer and have a more complex flavor. The recipe makes exactly 12 standard-sized muffins, perfect for a week of breakfasts or snacks. The cinnamon sugar topping creates a slightly crispy top while the inside stays moist thanks to the apples and sourdough.

Related: Baked Sourdough Pumpkin Muffins Recipe

Spiced Sourdough Waffles

These crispy, aromatic waffles are an impressive yet easy way to start your morning while putting your discard to delicious use.

What You’ll Need

• 1 cup sourdough discard (room temperature)
• 1½ cups all-purpose flour
• 2 large eggs
• 1¼ cups whole milk
• ¼ cup melted butter
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Steps

1. Prepare your workspace:
   • Preheat the waffle iron to medium-high heat
   • Remove sourdough discard from the fridge 30 minutes before starting
   • Melt butter and let cool slightly
2. Mix wet ingredients:
   • Whisk sourdough discard with milk
   • Add melted butter, eggs, maple syrup, and vanilla
   • Stir until well combined
3. Combine dry ingredients:
   • In a separate bowl, mix flour, pumpkin pie spice, baking powder, baking soda, and salt
   • Whisk to remove any lumps
4. Make the batter:
   • Pour wet ingredients into dry ingredients
   • Mix until just combined – small lumps are okay
   • Let batter rest for 10 minutes
5. Cook the waffles:
   • Brush the waffle iron with melted butter
   • Pour about ½ cup batter per waffle (or the amount recommended for your iron)
   • Cook until golden brown and crispy
   • Place directly on the oven rack at 200°F to keep warm while making remaining waffles

Helpful Tips

• Don’t open the waffle iron too early – wait until steam slows down
• A slightly thicker batter makes fluffier waffles
• Brush the waffle iron with butter between each waffle
• Let batter rest overnight in the fridge for extra flavor development
• Test doneness by waiting until steam significantly reduces

Storage Tips

• Freeze-cooled waffles in a single layer on a baking sheet
• Once frozen, transfer to a freezer bag for up to 3 months
• Refrigerate leftover batter for up to 24 hours
• Reheat frozen waffles in toaster until crispy
• Keep warm waffles directly on the oven rack at 200°F

Variations

• Add ½ cup finely diced apple to batter
• Include ¼ cup chopped toasted pecans or walnuts
• Sprinkle with candied ginger pieces
• Replace pumpkin pie spice with cinnamon and cardamom
• Add 2 tablespoons malted milk powder for extra flavor
• Stir in ½ cup dried cranberries

The recipe makes 6-8 Belgian-style waffles, depending on your waffle iron size.

Butternut Squash Sourdough Crackers

These golden-hued crackers pack a delightful crunch and subtle sweetness from roasted butternut squash, making them perfect for cheese boards or afternoon snacking.

What You’ll Need

• 1 cup sourdough discard (room temperature)
• 1 cup butternut squash puree
• 2 cups all-purpose flour
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Flaky sea salt for topping

Steps

1. Prepare squash puree:
   • Roast butternut squash at 400°F until tender
   • Puree until smooth, cool completely
   • Measure 1 cup for recipe
2. Make the dough:
   • Mix discard with squash puree and olive oil
   • Add flour, salt, and seasonings
   • Knead briefly until smooth
   • Chill for 30 minutes
3. Roll and bake:
   • Preheat oven to 350°F
   • Roll dough very thin (⅛ inch)
   • Cut into desired shapes
   • Brush with water and sprinkle with salt
   • Bake 20-25 minutes until golden and crisp

Helpful Tips

• Roll dough as thin as possible for maximum crispness
• Use a pizza cutter for quick, straight cuts
• Dock crackers with a fork to prevent puffing
• Space crackers slightly apart on the baking sheet
• Store immediately after cooling to maintain crispness

Storage Tips

• Keep in an airtight container for up to 1 week
• Freeze unbaked dough for up to 3 months
• Reheat stale crackers in 300°F oven for 5 minutes

These crackers offer a sophisticated twist on traditional sourdough crackers. The recipe yields about 60-70 small crackers, perfect for entertaining or weekly snacking. 

Cranberry Orange Sourdough Scones

Fresh cranberries and bright orange zest transform your discard into something special, perfect for holiday brunches or cozy afternoon treats.

What You’ll Need

• 1 cup sourdough discard
• 2 cups all-purpose flour
• ½ cup cold butter, cubed
• ⅓ cup sugar
• 1 cup fresh cranberries
• 1 orange (zest and 2 tablespoons juice)
• ¼ cup heavy cream
• 1 egg
• 2 teaspoons baking powder
• ½ teaspoon salt

Steps

1. Mix flour, sugar, baking powder, and salt
2. Cut in cold butter until crumbly
3. Combine discard, cream, egg, and orange juice
4. Fold wet into dry ingredients just until combined
5. Add cranberries and zest
6. Shape into an 8-inch circle, cut into 8 wedges
7. Brush with cream, sprinkle with sugar
8. Bake at 400°F for 18-20 minutes

Helpful Tips

• Keep ingredients cold for the flakiest results
• Don’t overmix the dough
• Freeze unbaked scones for up to 3 months
• Bake straight from frozen, adding 3-4 minutes

These scones strike the perfect balance between tender and flaky, with pops of tart cranberry and subtle sourdough tang. The orange zest adds a bright note that makes them irresistibly warm from the oven.

Related: Sourdough Pumpkin Scones

Sweet Potato Sourdough Biscuits

These golden-hued treats combine the tang of sourdough with the natural richness of sweet potato, creating an irresistible addition to any fall meal.

What You’ll Need

• 1 cup sourdough discard
• 1 cup mashed sweet potato
• 2½ cups all-purpose flour
• 1 cup cold butter, cubed
• ¼ cup buttermilk
• 1 tablespoon honey
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon cinnamon

Steps

1. Prepare ingredients:
   • Roast sweet potato until tender
   • Mash and cool completely
   • Cube butter and keep cold
2. Make dough:
   • Mix discard, sweet potato, buttermilk, and honey
   • Combine flour, baking powder, salt, and cinnamon
   • Cut in cold butter until crumbly
   • Fold wet into dry ingredients gently
3. Shape and bake:
   • Pat dough 1-inch thick
   • Cut with a 2½-inch biscuit cutter
   • Brush tops with melted butter
   • Bake at 425°F for 12-15 minutes

Helpful Tips

• Use cold ingredients for the flakiest results
• Don’t twist the biscuit cutter
• Freeze unbaked biscuits for later
• Serve warm with honey butter

Perfect split and buttered for breakfast or alongside your favorite fall soup. Makes 8-10 biscuits.

Chocolate Chip Sourdough Pumpkin Bread

Here’s a cozy twist on classic pumpkin bread that puts your sourdough discard to delicious use.

What You’ll Need

• 1 cup sourdough discard (room temperature)
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup brown sugar
• 1 cup chocolate chips
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Steps

1. Prepare:
   • Preheat oven to 350°F
   • Grease 9×5 loaf pan
   • Let discard reach room temperature
2. Mix and bake:
   • Whisk wet ingredients and sugar
   • Combine dry ingredients separately
   • Fold together until just mixed
   • Add chocolate chips
   • Bake 55-65 minutes

Helpful Tips

• Toss chocolate chips in flour to prevent sinking
• Test doneness with a toothpick
• Cool for 10 minutes before removing from the pan
• Store tightly wrapped for up to 4 days
• Freeze for up to 3 months

This perfectly spiced bread stays moist for days thanks to the pumpkin and sourdough discard. It makes one loaf, perfect for sharing (if you can resist keeping it all to yourself).

Get Creative with Fall Sourdough Discard Recipes

Turn your leftover sourdough discard into tasty fall treats. These easy recipes cover everything from pumpkin pancakes to crunchy squash crackers, showing how useful discard can be in baking. Feel free to swap ingredients, adjust the spices, or add different mix-ins based on what you have. Your sourdough discard is now a helpful ingredient for making great food!