Sourdough Discard Breakfast Recipes: Leftovers to Morning Magic

Sourdough discard isn’t just a byproduct of baking; it’s a versatile ingredient that can be transformed into a range of delicious breakfast treats, from fluffy pancakes to savory muffins. Making use of it in your meals reduces food waste and adds unique flavors and health benefits.

Take your mornings to the next level with these creative and viral recipes.

Recipe Ideas for Sourdough Discard Breakfasts

You can make mouthwatering breakfast treats out of your sourdough discards. Pancakes infused with blueberries and banana nuts, savory pancakes loaded with cheese and spinach, or moist muffins packed with fresh fruits, quick breads with pumpkin or zucchini or sourdough flatbreads for breakfast pizzas.

The recipes not only taste great but also have health benefits. Interested in more creative ideas or tips for your sourdough discard? Let’s make some.

Fluffy Sourdough Pancakes

These pancakes are a classic way to use sourdough discard. They’re light and fluffy and offer a hint of tanginess from the discard. For a twist, try flavor variations like:

1. Blueberry Pancakes: Fold fresh or frozen blueberries into the batter for a juicy, sweet burst in every bite.
2. Banana Nut Pancakes: Add mashed ripe bananas and chopped walnuts for a comforting, nutty flavor.
3. Pumpkin Spice Pancakes: Mix in pumpkin puree, cinnamon, and nutmeg for a cozy, autumnal twist.

Ingredients:

• 1 cup sourdough discard
• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk (or dairy-free alternative)
• 2 tablespoons melted butter or oil

Instructions:

1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
2. Whisk together the sourdough discard, egg, milk, and melted butter in another bowl.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a skillet over medium heat and grease lightly. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown.

Savory Sourdough Breakfast Pizza

Use sourdough discard to create a quick, easy flatbread crust that is the perfect base for a breakfast pizza. Top with eggs, cheese, veggies, and even leftover meats for a hearty start to your day.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup water
• 1 tablespoon olive oil
• Toppings: eggs, spinach, cheese, tomatoes, mushrooms, sausage, etc.

Instructions:

1. Preheat the oven to 425°F (220°C). Combine sourdough discard, flour, water, and olive oil in a bowl to form a soft dough.
2. Spread the dough on a parchment-lined baking sheet and shape it into a thin circle or rectangle.
3. Bake for 8-10 minutes, then remove from the oven and add desired toppings.
4. Return to the oven and bake for an additional 8-12 minutes or until the crust is golden and the toppings are cooked.

Moist Sourdough Muffins

Sourdough discard muffins are incredibly moist and flavorful. Customize them with your favorite add-ins, like fresh fruits, nuts, or chocolate chips.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 1/2 cup milk
• 1 egg
• Add-ins: blueberries, chocolate chips, walnuts, etc.

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together sourdough discard, melted butter, milk, and egg.
4. Pour the wet ingredients into the dry and stir until just combined. Fold in your choice of add-ins.
5. Divide the batter into the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.

Quick Sourdough Crepes

These crepes are thin and delicate, perfect for sweet or savory fillings. They’re made with minimal ingredients, making them a quick and versatile breakfast option.
Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk
• 2 eggs
• 2 tablespoons melted butter
• Pinch of salt

Instructions:

1. Whisk all ingredients in a bowl until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease.
3. Pour a small amount of batter into the skillet, tilting to spread it thinly.
4. Cook for 1-2 minutes until edges lift easily, then flip and cook for another 30 seconds.
5. Serve with your choice of fillings, like fruit, yogurt, or savory options like ham and cheese.

Sourdough Breakfast Pop Tarts

These homemade pop tarts are fun to make and even more enjoyable to eat. Fill them with your favorite jams, nut butter, or a cinnamon-sugar mixture.

Ingredients:

• 1 cup sourdough discard
• 1 cup flour
• 1/2 cup cold butter, cubed
• 2-3 tablespoons cold water
• Fillings: fruit preserves, nut butter, cinnamon sugar, etc.

Instructions:

1. Mix flour, sourdough discard, and cold butter until crumbly.
2. Gradually add cold water until the dough comes together. Chill for 30 minutes.
3. Roll out the dough and cut into rectangles.
4. Place a small spoonful of filling on half of the rectangles, cover with the remaining rectangles, and press edges to seal.
5. Bake at 350°F (175°C) for 20-25 minutes, until golden brown.

Sourdough Discard Waffles

These waffles are crispy on the outside and soft on the inside, with a delightful tanginess from the discard. Perfect for a weekend brunch or a quick weekday breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup melted butter or oil

Instructions:

1. Preheat your waffle iron.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sourdough discard, eggs, milk, and melted butter.
4. Combine the wet and dry ingredients until just mixed.
5. Pour batter into the preheated waffle iron and cook until golden brown and crispy.
6. Serve with your favorite toppings like fresh fruit, whipped cream, or maple syrup.

Sourdough Discard Frittata

A savory, protein-packed option that uses sourdough discard to create a custardy base, perfect for a quick and filling breakfast.

Ingredients:

• 1 cup sourdough discard
• 6 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheese (cheddar, feta, or goat cheese)
• 1 cup chopped vegetables (spinach, mushrooms, bell peppers, tomatoes)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, sourdough discard, salt, and pepper.
3. Grease a cast-iron skillet or ovenproof pan, then sauté the vegetables until tender.
4. Pour the egg mixture over the vegetables and sprinkle with cheese.
5. Transfer to the oven and bake for 20-25 minutes or until set and golden.
6. Slice and serve warm.

Sourdough Discard Cinnamon Rolls

Soft, gooey cinnamon rolls with a unique tangy twist from the sourdough discard. Perfect for a cozy breakfast or brunch treat!

Ingredients:

• Dough:
  • 1 cup sourdough discard
  • 2 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1 egg
  • 1 teaspoon salt
• Filling:
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

Instructions:

1. In a bowl, mix all dough ingredients until a smooth dough forms. Cover and let rest for 1-2 hours.
2. Roll out the dough into a rectangle, spread softened butter, and sprinkle with brown sugar and cinnamon.
3. Roll up the dough tightly, slice into rolls, and place in a greased baking dish.
4. Cover and let rise for another hour.
5. Preheat oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
6. Drizzle with cream cheese frosting if desired.

Sourdough Discard Granola Bars

These granola bars are a great grab-and-go option, packed with oats, nuts, and dried fruits, with sourdough discard binding it all together.

Ingredients:

• 1/2 cup sourdough discard
• 2 cups rolled oats
• 1/2 cup nuts (almonds, walnuts, etc.), chopped
• 1/2 cup dried fruit (raisins, cranberries, etc.)
• 1/2 cup honey or maple syrup
• 1/4 cup peanut butter or almond butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix sourdough discard, honey, peanut butter, and vanilla until well combined.
3. Add oats, nuts, dried fruit, and cinnamon, stirring until evenly coated.
4. Press the mixture into the prepared pan and bake for 20-25 minutes or until golden.
5. Cool completely before cutting into bars.

Sourdough Discard Popovers

These light and airy popovers are made with sourdough discard, which gives them a delicious tang and perfect puffiness.

Ingredients:

• 1/2 cup sourdough discard
• 1 cup milk
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon melted butter
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 425°F (220°C) and grease a popover pan or muffin tin.
2. Blend all ingredients together until smooth and no lumps remain.
3. Pour the batter into the prepared pan, filling each cup about halfway.
4. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes until golden and puffy.
5. Serve warm with butter, jam, or a savory topping like smoked salmon.

Sourdough Discard Breakfast Quesadillas

Combine sourdough discard with eggs and cheese for a breakfast quesadilla that’s both satisfying and full of flavor.

Ingredients:

• 1 cup sourdough discard
• 4 eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, etc.)
• 4 tortillas (flour or corn)
• Optional: chopped veggies (bell peppers, onions, tomatoes), cooked sausage or bacon

Instructions:

1. In a bowl, whisk together the sourdough discard and eggs.
2. Heat a skillet over medium heat and lightly grease.
3. Pour in the egg mixture and scramble until cooked through. Remove from the skillet and set aside.
4. Place a tortilla in the skillet, add a portion of scrambled eggs, cheese, and optional toppings, and cover with another tortilla.
5. Cook until the cheese is melted and the tortilla is golden and crisp on both sides.
6. Slice into wedges and serve with salsa or avocado.

Tips for Using Sourdough Discard

• Store Properly: Keep your discard in the fridge for up to two weeks, accumulating enough for different recipes.
• Experiment with Flavors: Mix in herbs, spices, fruits, or nuts to customize your creations.
• Room Temperature: Let the discard come to room temperature before using it in recipes to ensure better results.
• Combine with Other Ingredients: Use sourdough discard alongside baking powder or soda to achieve the right rise and texture.

Why Use Sourdough Discard?

Sourdough discard isn’t just a waste product; it’s a powerful ingredient that brings many benefits:

• Gut Health: The natural probiotics in sourdough promote healthy digestion.
• Nutrient Absorption: Fermentation helps your body better absorb nutrients.
• Lower Glycemic Index: Sourdough products tend to have a lower glycemic index, aiding in blood sugar management.
• Unique Flavor: It adds a distinctive tang and complexity to dishes, making your breakfasts exciting.

Boost Your Mornings

Use sourdough discard in breakfast recipes to reduce waste, enhance flavors, and enjoy a variety of delicious options. Breakfast pizza, fluffy pancakes, and moist muffins, there’s something for everyone.

Experiment with different flavors and ingredients to find your new favorite breakfast.