If you’re a sourdough baker, chances are you’ve found yourself with plenty of sourdough discard.

Instead of tossing it away, why not transform it into something delicious?

Breakfast is one of the best ways to use sourdough discard because its natural tang adds depth of flavor to both sweet and savory dishes.

From fluffy pancakes and golden waffles to savory muffins and even smoothie bowls, sourdough discard can elevate your mornings with variety and taste.

In this collection of 26+ sourdough discard breakfast recipes, you’ll find inspiration for both quick weekday meals and indulgent weekend brunches.

Each recipe makes use of that extra discard sitting in your jar, turning what could have been waste into something nourishing and satisfying.

Whether you crave something sweet, hearty, healthy, or comforting, there’s a sourdough discard recipe here to start your day right.

26 Easy Sourdough Discard Breakfast Ideas for Every Morning

Sourdough discard doesn’t have to be wasted — it can be the star of your breakfast table. With more than 26 creative recipes to choose from, you can turn your starter scraps into meals that are both practical and flavorful.

From protein-packed pancakes and veggie muffins to decadent cinnamon rolls and crispy waffles, sourdough discard proves itself to be one of the most versatile ingredients in your kitchen.

The next time you feed your starter, think of it not as leftovers, but as an opportunity to create something delicious for breakfast.

Fluffy Sourdough Discard Pancakes

These fluffy sourdough discard pancakes are the perfect way to use up leftover starter while enjoying a warm, comforting breakfast.

The sourdough adds a mild tang, giving the pancakes depth of flavor without being overpowering.

Soft, airy, and golden-brown, they pair beautifully with maple syrup, fresh fruit, or a dollop of whipped cream.

Ingredients

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, adjust to taste)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• Butter or oil, for cooking

Instructions

1. Prepare the batter: In a large mixing bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt until combined.
2. Add liquids: In a separate bowl, beat the egg with milk and melted butter. Pour this mixture into the dry ingredients and gently whisk until just combined. A few lumps are okay—avoid overmixing to keep the pancakes fluffy.
3. Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Cook pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes, until golden brown.
5. Serve warm: Stack pancakes high and serve with warm maple syrup, fruit compote, or a sprinkle of powdered sugar.

These sourdough discard pancakes are a wonderful morning treat that balances light texture with a subtle tang.

They are quick to prepare, freezer-friendly, and endlessly versatile—making them a go-to breakfast for families and sourdough bakers alike.

Savory Sourdough Discard Breakfast Muffins

These savory sourdough discard breakfast muffins are hearty, flavorful, and perfect for mornings on the go.

Made with eggs, cheese, and your choice of vegetables or cooked meats, they strike the perfect balance between nourishing and satisfying.

The sourdough discard adds a unique richness and keeps the muffins tender.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon garlic powder (optional, for flavor)
• 2 large eggs
• ½ cup milk or buttermilk
• ¼ cup olive oil or melted butter
• 1 cup shredded cheese (cheddar, mozzarella, or feta)
• 1 cup cooked add-ins (diced ham, sautéed spinach, roasted peppers, or mushrooms)
• 2 tablespoons chopped herbs (chives, parsley, or basil)

Instructions

1. Preheat oven: Set oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease lightly.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Combine wet ingredients: In another bowl, whisk eggs, sourdough discard, milk, and oil until smooth.
4. Bring batter together: Add the wet mixture into the dry ingredients, stirring gently until just incorporated. Fold in shredded cheese, cooked vegetables/meat, and herbs.
5. Bake muffins: Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted comes out clean.
6. Cool and serve: Let muffins cool slightly before removing from the tin. Serve warm or at room temperature.

These savory sourdough discard muffins are ideal for busy mornings, lunchboxes, or even as a side dish for soups and salads.

Each bite is packed with flavor, and the recipe can be customized endlessly depending on your favorite add-ins.

Sourdough Discard Cinnamon Swirl Coffee Cake

This sourdough discard cinnamon swirl coffee cake is a sweet, comforting breakfast treat with layers of cinnamon-sugar goodness and a tender crumb.

The sourdough discard enriches the batter, creating a moist texture and enhancing the overall flavor.

Paired with coffee or tea, it’s the perfect morning indulgence.

Ingredients

For the cake:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the cinnamon swirl:

• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the glaze (optional):

• ½ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven: Set oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Prepare dry mixture: In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a separate bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sourdough discard.
4. Combine batter: Alternate adding the flour mixture and milk to the wet mixture, stirring until smooth.
5. Layer the swirl: Pour half the batter into the prepared pan. Mix the cinnamon swirl ingredients and sprinkle half over the batter. Pour remaining batter on top and finish with the rest of the swirl mixture. Use a knife to gently swirl layers.
6. Bake cake: Bake for 35–40 minutes, until a toothpick comes out clean.
7. Optional glaze: Whisk glaze ingredients and drizzle over cooled cake before serving.

This sourdough discard cinnamon coffee cake makes mornings feel special.

Moist, aromatic, and beautifully swirled, it’s equally at home at a family breakfast or a weekend brunch spread.

The tang of sourdough pairs seamlessly with the sweetness of cinnamon, making it a bakery-worthy treat from your own kitchen.

Golden Sourdough Discard Waffles

These golden sourdough discard waffles are crisp on the outside, fluffy inside, and carry a gentle tang from the starter.

They’re the ultimate breakfast comfort food—perfect for loading with syrup, berries, or even savory toppings like fried chicken.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 3 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat waffle iron: Heat your waffle maker according to manufacturer’s instructions. Lightly grease if needed.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together sourdough discard, milk, egg, butter, and vanilla.
4. Make batter: Add the wet ingredients to the dry and gently stir until just combined. The batter should be slightly thick but pourable.
5. Cook waffles: Pour batter into the preheated waffle iron and cook until golden brown and crisp. Repeat with remaining batter.
6. Serve hot: Top with butter, syrup, fruit, or savory toppings like bacon and eggs.

These sourdough waffles are a versatile breakfast staple.

Whether you like sweet or savory pairings, their airy interior and crisp edges make them irresistible—and a great reason to never waste sourdough discard.

Cheesy Sourdough Discard Breakfast Biscuits

These cheesy sourdough discard biscuits are flaky, buttery, and layered with savory goodness.

Perfect for breakfast sandwiches, served alongside eggs, or simply enjoyed warm with butter, they showcase the tangy richness that sourdough discard brings.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese (or your favorite cheese)
• ½ cup buttermilk (plus more if needed)

Instructions

1. Preheat oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in butter: Add cold butter cubes and cut them into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Add discard and cheese: Stir in sourdough discard and cheese. Pour in buttermilk and gently stir until dough comes together—don’t overmix.
5. Shape biscuits: Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds with a biscuit cutter. Place on baking sheet.
6. Bake biscuits: Bake 12–15 minutes, until golden brown on top.
7. Serve warm: Enjoy with butter, scrambled eggs, or as a base for breakfast sandwiches.

These biscuits are rich, tender, and packed with flavor.

The tang of sourdough combined with melty cheese makes them perfect for breakfast or brunch, and they reheat beautifully for meal prep.

Sourdough Discard Breakfast Frittata

This sourdough discard breakfast frittata is a protein-rich, oven-baked dish that combines eggs, vegetables, cheese, and sourdough discard for extra body and flavor.

It’s light, fluffy, and ideal for feeding a family or prepping ahead for busy mornings.

Ingredients

• 1 cup sourdough discard
• 8 large eggs
• ½ cup milk or cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (cheddar, feta, or Swiss)
• 1 cup cooked vegetables (spinach, zucchini, mushrooms, peppers, or onions)
• ½ cup cooked protein (ham, sausage, or bacon), optional
• 2 tablespoons olive oil or butter

Instructions

1. Preheat oven: Heat to 375°F (190°C). Grease a 9-inch ovenproof skillet or baking dish.
2. Whisk base mixture: In a large bowl, whisk eggs, sourdough discard, milk, salt, and pepper until smooth.
3. Add fillings: Stir in cheese, vegetables, and meat if using.
4. Cook lightly: If using a skillet, heat olive oil over medium heat, pour in egg mixture, and cook 2–3 minutes until edges begin to set.
5. Bake frittata: Transfer skillet (or baking dish) to the oven and bake 20–25 minutes, until the center is just set and top is lightly golden.
6. Cool and slice: Allow to cool slightly before slicing into wedges.

This frittata is a wholesome, flexible dish that adapts to whatever leftovers you have on hand.

The sourdough discard gives it an extra depth and softness, making it a nourishing breakfast that feels both rustic and refined.

Sourdough Discard Banana Bread

This sourdough discard banana bread is moist, flavorful, and lightly tangy, with a perfect balance of sweet banana richness and sourdough depth.

It’s an excellent way to use up both ripe bananas and extra discard, resulting in a loaf that stays soft for days.

Ingredients

• 1 cup sourdough discard
• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup melted butter or neutral oil
• ¾ cup brown sugar (or coconut sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat oven: Set to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mix wet ingredients: In a large bowl, whisk together bananas, sourdough discard, melted butter, sugar, eggs, and vanilla.
3. Prepare dry mixture: In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Combine batter: Gently fold dry ingredients into wet until just combined. Stir in nuts or chocolate chips if using.
5. Bake bread: Pour batter into the loaf pan and bake 50–60 minutes, until a toothpick comes out clean.
6. Cool and serve: Let loaf rest in the pan 10 minutes before transferring to a wire rack.

Soft, fragrant, and hearty, this sourdough banana bread makes mornings special.

It’s perfect with coffee, packs beautifully for lunchboxes, and freezes well for future breakfasts.

Sourdough Discard Crepes

These sourdough discard crepes are paper-thin, soft, and slightly tangy, making them versatile enough for both sweet and savory fillings.

Fill them with fresh fruit and whipped cream for breakfast, or use cheese and ham for a more hearty start to the day.

Ingredients

• 1 cup sourdough discard
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter
• 1 tablespoon sugar (omit for savory)
• ½ teaspoon salt
• ¾ cup all-purpose flour

Instructions

1. Make the batter: In a blender, combine discard, milk, eggs, butter, sugar, salt, and flour. Blend until smooth. Let rest 20–30 minutes to relax the gluten.
2. Heat skillet: Warm a non-stick skillet over medium heat and lightly grease with butter.
3. Cook crepes: Pour ¼ cup of batter into the skillet, swirling quickly to coat the bottom in a thin layer. Cook 1–2 minutes until edges lift easily, then flip and cook another 30 seconds.
4. Repeat process: Continue with remaining batter, stacking crepes between parchment sheets to prevent sticking.
5. Serve: Fill with jam, Nutella, fruit, or savory toppings like cheese and spinach.

These crepes are elegant yet simple, offering endless filling options.

The sourdough discard adds a whisper of tang that enhances both sweet and savory pairings, making them a must-try breakfast classic.

Sourdough Discard Donuts (Baked)

These baked sourdough discard donuts are soft, fluffy, and lightly sweetened with a hint of sourdough flavor.

Unlike fried donuts, they’re baked for a lighter texture and can be glazed, dusted with cinnamon sugar, or left plain.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 large egg
• ½ cup milk
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

For glaze (optional):

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven: Set to 350°F (175°C). Grease a donut pan.
2. Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine wet ingredients: In another bowl, whisk sourdough discard, egg, milk, butter, and vanilla until smooth.
4. Make batter: Fold wet and dry ingredients together until just combined.
5. Fill pan: Spoon or pipe batter into donut pan, filling each cavity about ¾ full.
6. Bake donuts: Bake 12–15 minutes, until golden and springy to touch. Cool before glazing.
7. Optional glaze: Dip cooled donuts in glaze or roll in cinnamon sugar.

These sourdough discard donuts are delightfully tender and customizable.

Whether glazed, sugared, or plain, they bring bakery-style charm to your breakfast table without the hassle of frying.

Sourdough Discard Breakfast Casserole

This sourdough discard breakfast casserole is a hearty, make-ahead dish layered with bread cubes, eggs, cheese, and vegetables.

The sourdough discard enriches the custard mixture, giving it an extra tang and tenderness.

It’s perfect for feeding a crowd or preparing in advance for busy mornings.

Ingredients

• 1 cup sourdough discard
• 6 large eggs
• 1 cup milk or cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard (optional, for flavor)
• 6 cups cubed bread (day-old works best)
• 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
• 1 cup cooked vegetables (spinach, peppers, mushrooms, or onions)
• ½ cup cooked meat (sausage, ham, or bacon), optional

Instructions

1. Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix custard: In a large bowl, whisk eggs, sourdough discard, milk, salt, pepper, and mustard until smooth.
3. Assemble casserole: Layer bread cubes into the dish, then scatter cheese, vegetables, and meat over the top. Pour custard evenly across.
4. Soak mixture: Press gently so bread absorbs the custard. Let sit for 20–30 minutes, or refrigerate overnight for deeper flavor.
5. Bake casserole: Bake uncovered 40–50 minutes, until golden and set in the center.
6. Cool slightly: Allow 10 minutes before slicing into squares.

This casserole is filling, flavorful, and endlessly adaptable.

It’s great for weekend brunch or meal-prep breakfasts, with the sourdough discard adding richness and a subtle tang.

Homemade Sourdough Discard English Muffins

These sourdough discard English muffins are chewy, tender, and filled with signature nooks and crannies for butter and jam.

Cooked on the stovetop instead of baked, they’re perfect for breakfast sandwiches or simply toasted with honey.

Ingredients

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon instant yeast
• 1 cup warm milk
• 2 tablespoons butter, melted
• Cornmeal, for dusting

Instructions

1. Make dough: In a large bowl, mix sourdough discard, flour, sugar, salt, baking soda, yeast, milk, and butter until a sticky dough forms.
2. Knead & rise: Knead lightly on a floured surface until smooth. Place in a greased bowl, cover, and let rise 1–2 hours, until doubled.
3. Shape muffins: Punch down dough, roll to ½-inch thickness, and cut circles with a biscuit cutter. Place on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes.
4. Cook muffins: Heat a greased skillet or griddle over medium-low heat. Cook muffins 6–8 minutes per side until golden brown and cooked through.
5. Cool & split: Cool on a rack, then split with a fork to reveal airy pockets.

These homemade English muffins are a delicious way to use sourdough discard.

Lightly tangy and versatile, they elevate simple breakfasts and make outstanding breakfast sandwiches.

Crunchy Sourdough Discard Granola

This sourdough discard granola is crunchy, nutty, and lightly sweet, with clusters formed from mixing discard into the oat mixture before baking.

It’s wholesome, filling, and perfect served with yogurt, milk, or eaten by the handful as a snack.

Ingredients

• 1 cup sourdough discard
• 3 cups rolled oats
• 1 cup nuts or seeds (almonds, walnuts, pumpkin seeds, or sunflower seeds)
• ½ cup shredded coconut (optional)
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup honey or maple syrup
• ⅓ cup melted coconut oil or olive oil
• 1 teaspoon vanilla extract
• ½ cup dried fruit (raisins, cranberries, or cherries), added after baking

Instructions

1. Preheat oven: Heat to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix base: In a bowl, combine oats, nuts, coconut, salt, and cinnamon.
3. Add wet ingredients: Stir in sourdough discard, honey, oil, and vanilla until mixture clumps together.
4. Spread & bake: Spread evenly on the baking sheet. Bake 30–35 minutes, stirring halfway through, until golden and fragrant.
5. Cool & add fruit: Let granola cool completely before mixing in dried fruit. Store in an airtight container.

This sourdough discard granola is crunchy, cluster-filled, and nourishing.

It’s ideal for breakfast bowls or snacking and stays fresh for weeks—making it a smart, sustainable way to use up discard.

Sourdough Discard Cinnamon Rolls

These sourdough discard cinnamon rolls are soft, pillowy spirals filled with buttery cinnamon sugar and topped with a creamy glaze.

The discard brings a gentle tang, balancing the sweetness and giving the rolls a rich depth of flavor that rivals any bakery.

Ingredients

For the dough:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ teaspoon salt
• ½ cup warm milk
• 1 large egg
• 4 tablespoons softened butter

For the filling:

• ½ cup brown sugar
• 2 tablespoons cinnamon
• 4 tablespoons softened butter

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Make the dough: In a mixing bowl, combine discard, flour, sugar, yeast, salt, milk, egg, and butter. Mix until soft dough forms. Knead 6–8 minutes until smooth and elastic.
2. First rise: Place dough in a greased bowl, cover, and rise 1–2 hours until doubled.
3. Prepare filling: Mix brown sugar and cinnamon in a bowl.
4. Shape rolls: Roll dough into a rectangle. Spread with butter, sprinkle with cinnamon sugar, then roll up tightly. Slice into 9–12 pieces.
5. Second rise: Arrange rolls in a greased baking dish. Cover and let rise 30–40 minutes.
6. Bake: Bake at 350°F (175°C) for 25–30 minutes until golden brown.
7. Glaze: Drizzle with glaze while still slightly warm.

Soft, gooey, and irresistible, these sourdough discard cinnamon rolls are the ultimate breakfast treat.

The sourdough adds depth, making them just sweet enough without being cloying.

Sourdough Discard Blueberry Muffins

These sourdough discard blueberry muffins are tender, moist, and bursting with juicy berries.

The discard makes the crumb extra soft and gives a slight tang that complements the sweetness of the fruit.

Perfect for breakfast or a coffee break.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup melted butter or oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or buttermilk
• 1 ½ cups fresh or frozen blueberries

Instructions

1. Preheat oven: Set to 375°F (190°C). Line a muffin tin with paper liners.
2. Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix wet ingredients: In another bowl, whisk discard, butter, eggs, vanilla, and milk until smooth.
4. Combine: Fold wet ingredients into dry just until combined. Gently fold in blueberries.
5. Bake: Divide batter into muffin cups and bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
6. Cool slightly: Let muffins cool in the tin for 5 minutes before transferring to a rack.

These muffins are bakery-style in both taste and texture.

Moist, fluffy, and dotted with blueberries, they’re a wonderful way to enjoy sourdough discard in a simple, grab-and-go breakfast.

Sourdough Discard Apple Streusel Cake

This sourdough discard apple streusel cake is moist and tender, layered with juicy apples and a buttery cinnamon crumble topping.

It makes the kitchen smell heavenly and pairs perfectly with a cup of coffee or tea.

Ingredients

For the cake:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 medium apples, peeled and diced

For the streusel topping:

• ½ cup flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup butter, cold and cubed

Instructions

1. Preheat oven: Heat to 350°F (175°C). Grease an 8×8-inch pan.
2. Make streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Set aside.
3. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Prepare batter: Cream butter and sugar until fluffy. Beat in eggs, vanilla, and discard. Add dry ingredients alternately with milk until smooth. Fold in diced apples.
5. Assemble cake: Spread batter in pan, sprinkle evenly with streusel topping.
6. Bake: Bake 40–45 minutes, until golden brown and a toothpick comes out clean.
7. Cool slightly: Serve warm or at room temperature.

This sourdough apple streusel cake is moist, spiced, and cozy, with a delightful crunch from the topping.

It’s an ideal autumn-inspired breakfast or brunch centerpiece.

Would you like me to keep going with another 3 recipes in a “light & healthy” theme (like sourdough discard smoothie bowls, breakfast bars, or protein pancakes), so you’ll have balance across indulgent and wholesome options?

Sourdough Discard Protein Pancakes

These sourdough discard protein pancakes are fluffy yet hearty, packed with protein from Greek yogurt and eggs.

They’re perfect for a filling breakfast that fuels your morning, while the sourdough discard adds flavor and tenderness.

Ingredients

• 1 cup sourdough discard
• ½ cup rolled oats, blended into flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• Pinch of salt
• 2 large eggs
• ½ cup Greek yogurt
• 2 tablespoons milk (or more as needed)
• 1 teaspoon vanilla extract
• Optional: 1 scoop vanilla protein powder

Instructions

1. Prepare dry mix: In a bowl, combine oat flour, baking powder, baking soda, cinnamon, and salt.
2. Mix wet ingredients: In another bowl, whisk sourdough discard, eggs, yogurt, milk, and vanilla until smooth.
3. Combine batter: Stir wet and dry ingredients together until just combined. Add protein powder if using. Batter should be thick but pourable.
4. Cook pancakes: Heat a skillet over medium heat with light oil or butter. Pour batter (¼ cup each) and cook until bubbles form, then flip and cook until golden.
5. Serve: Top with nut butter, fresh fruit, or a drizzle of honey.

These pancakes are light, nourishing, and filling—ideal for anyone who wants a protein-packed breakfast without sacrificing taste.

Sourdough Discard Breakfast Bars

These sourdough discard breakfast bars are chewy, wholesome, and lightly sweetened with honey.

Packed with oats, seeds, and dried fruit, they’re portable and perfect for busy mornings or healthy snacking.

Ingredients

• 1 cup sourdough discard
• 2 cups rolled oats
• ½ cup chopped nuts (almonds, walnuts, or cashews)
• ¼ cup sunflower or pumpkin seeds
• ½ cup dried fruit (cranberries, raisins, or apricots)
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup honey or maple syrup
• ¼ cup nut butter
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven: Set to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix dry ingredients: Combine oats, nuts, seeds, fruit, cinnamon, and salt in a bowl.
3. Mix wet ingredients: In another bowl, whisk discard, honey, nut butter, oil, and vanilla until smooth.
4. Combine & press: Stir wet into dry until evenly coated. Press firmly into the prepared pan.
5. Bake: Bake 25–30 minutes, until edges are golden. Let cool completely before cutting into bars.

Chewy, satisfying, and full of nutrients, these sourdough breakfast bars are a great grab-and-go option.

They store well and make mornings easier and healthier.

Sourdough Discard Smoothie Bowl

This sourdough discard smoothie bowl is creamy, refreshing, and fiber-rich, with a subtle tang from the discard blended into the base.

Topped with granola, fruit, and seeds, it’s a vibrant and nourishing way to start the day.

Ingredients

• ½ cup sourdough discard
• 1 frozen banana
• ½ cup frozen berries (strawberries, blueberries, or raspberries)
• ½ cup Greek yogurt or non-dairy yogurt
• ¼ cup milk or plant-based milk
• 1 tablespoon honey or maple syrup (optional)

Topping ideas:

• Sourdough discard granola (or store-bought granola)
• Fresh fruit slices
• Chia seeds, hemp seeds, or flaxseeds
• Drizzle of nut butter

Instructions

1. Blend base: In a blender, combine discard, banana, berries, yogurt, milk, and honey. Blend until thick and creamy.
2. Adjust consistency: Add more milk for a thinner smoothie or less for a thick, spoonable texture.
3. Assemble bowl: Pour smoothie into a bowl and arrange toppings in layers or patterns.
4. Serve immediately: Enjoy with a spoon for a refreshing, nutrient-dense breakfast.

This smoothie bowl is colorful, customizable, and packed with nutrients.

The sourdough discard adds creaminess and probiotics, making it a unique twist on a breakfast favorite.

Sourdough Discard Scallion Pancakes (China-Inspired)

These sourdough discard scallion pancakes are savory, flaky, and crisp on the outside with tender, chewy layers inside. The sourdough discard adds a subtle tang, while the scallions bring freshness. Perfect with soy dipping sauce for a satisfying breakfast or brunch.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour (plus more for rolling)
• ½ teaspoon salt
• 3–4 scallions, finely chopped
• 2 tablespoons sesame oil (for brushing)
• 3–4 tablespoons neutral oil (for frying)

Instructions

1. Make dough: Mix discard, flour, and salt in a bowl. Knead until smooth, then cover and rest 30 minutes.
2. Roll and fill: Divide dough into 4 pieces. Roll each into a thin circle, brush with sesame oil, sprinkle with scallions, and roll into a log. Coil into a spiral and flatten again.
3. Cook pancakes: Heat 1 tablespoon oil in a skillet over medium. Fry each pancake 2–3 minutes per side until golden and crisp.
4. Serve hot: Cut into wedges and serve with soy sauce or chili oil.

These scallion pancakes are flaky, flavorful, and addictive. With sourdough discard, they gain a deeper flavor that makes them even more satisfying than the classic version.

Sourdough Discard Shakshuka with Flatbread

This sourdough discard shakshuka combines a rich tomato-pepper sauce with poached eggs, served alongside quick sourdough flatbread. It’s hearty, spiced, and perfect for dipping. The sourdough discard enriches the flatbread, making it soft yet slightly tangy.

Ingredients

For the shakshuka:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• 4–6 eggs
• Fresh parsley or cilantro, for garnish

For the flatbread:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2 tablespoons olive oil
• ¼ cup warm water (more if needed)

Instructions

1. Cook shakshuka base: In a skillet, heat olive oil. Sauté onion, peppers, and garlic until soft. Stir in spices and tomatoes. Simmer 10–15 minutes.
2. Poach eggs: Make small wells in the sauce, crack in eggs, cover, and cook until whites set but yolks are runny.
3. Make flatbread dough: Mix discard, flour, salt, oil, and water into a soft dough. Rest 10 minutes.
4. Cook flatbreads: Divide into balls, roll thin, and cook in a hot skillet 1–2 minutes per side.
5. Serve together: Garnish shakshuka with herbs and enjoy with warm flatbread.

This dish is vibrant, nourishing, and communal. The sourdough flatbread soaks up the spicy tomato sauce, making it a perfect global-inspired breakfast.

Sourdough Discard Parathas (India-Inspired)

These sourdough discard parathas are flaky, layered Indian flatbreads with a slight tang from the discard. They’re ideal for breakfast when paired with yogurt, pickles, or a simple potato filling.

Ingredients

• 1 cup sourdough discard
• 1 ½ cups whole wheat flour (atta)
• ½ teaspoon salt
• 2 tablespoons oil or ghee
• ¼–½ cup water (as needed)
• Ghee or oil, for cooking

Instructions

1. Make dough: In a bowl, mix discard, flour, salt, and oil. Add water gradually to form a soft, pliable dough. Rest 20–30 minutes.
2. Shape parathas: Divide into balls. Roll one ball into a circle, brush lightly with oil, fold into a square, and roll again for layers.
3. Cook parathas: Heat a skillet. Cook each paratha 1–2 minutes per side, brushing with ghee or oil until golden brown spots appear.
4. Serve warm: Pair with yogurt, chutney, or potato curry.

Soft yet crisp, these parathas are a comforting breakfast staple. The sourdough discard enhances their flavor, making them a delicious twist on a traditional Indian favorite.

Sourdough Discard Breakfast Wraps

These sourdough discard breakfast wraps are soft, flexible flatbreads filled with eggs, cheese, and your favorite veggies or protein. The discard makes the wraps extra tender with a subtle tang. They’re easy to make ahead and wrap up for mornings on the run.

Ingredients

For the wraps:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons olive oil
• ½ cup warm water (adjust as needed)

For the filling (customizable):

• 4 scrambled eggs
• ½ cup shredded cheese
• ½ cup sautéed vegetables (spinach, peppers, or mushrooms)
• Optional: cooked bacon, sausage, or beans

Instructions

1. Make wraps: Mix discard, flour, salt, oil, and water into a soft dough. Rest 20 minutes. Divide into balls, roll thin, and cook each in a skillet 1–2 minutes per side until golden.
2. Prepare filling: Scramble eggs, melt in cheese, and mix with vegetables and optional protein.
3. Assemble wraps: Spoon filling onto each wrap, fold, and roll tightly.
4. Serve or store: Eat warm, or wrap in foil for grab-and-go convenience.

These wraps are flexible, hearty, and endlessly customizable. They’re a fantastic way to use sourdough discard and keep mornings delicious yet practical.

Sourdough Discard Mini Quiches

These sourdough discard mini quiches are baked in muffin tins, making them portable and perfectly portioned. The sourdough discard blends into the egg mixture, adding a subtle depth of flavor and helping the texture stay tender and moist.

Ingredients

• 1 cup sourdough discard
• 6 large eggs
• ½ cup milk or cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded cheese
• 1 cup filling mix (diced vegetables, ham, or cooked sausage)
• Butter or oil, for greasing

Instructions

1. Preheat oven: Set to 375°F (190°C). Grease a 12-cup muffin tin.
2. Mix custard: Whisk eggs, discard, milk, salt, and pepper until smooth.
3. Add fillings: Stir in cheese and vegetables/meat.
4. Bake quiches: Divide mixture into muffin cups and bake 18–22 minutes until puffed and golden.
5. Cool slightly: Remove from tin and serve, or refrigerate for later.

These mini quiches are light yet filling, perfect for breakfast meal prep. Enjoy warm or cold, at home or on the go.

Sourdough Discard Energy Bites

These sourdough discard energy bites are chewy, nutty, and lightly sweet, making them a wholesome snack-style breakfast. No baking is required—the discard helps bind everything together while adding flavor.

Ingredients

• ½ cup sourdough discard
• 1 ½ cups rolled oats
• ½ cup nut butter (peanut, almond, or cashew)
• ¼ cup honey or maple syrup
• ¼ cup mini chocolate chips or dried fruit
• 2 tablespoons chia seeds or flaxseeds
• Pinch of cinnamon

Instructions

1. Mix base: In a bowl, combine oats, nut butter, honey, discard, seeds, and cinnamon. Stir until sticky and well mixed.
2. Add extras: Fold in chocolate chips or dried fruit.
3. Shape bites: Roll mixture into 1-inch balls. Place on parchment-lined tray.
4. Chill: Refrigerate 30 minutes to firm up. Store in an airtight container.

These energy bites are nourishing, quick to prepare, and perfect for mornings when you need a fast, portable breakfast. They’re also freezer-friendly for batch prep.

Sourdough Discard Waffles with Berry Compote

These sourdough discard waffles are crisp on the outside, fluffy inside, and lightly tangy from the starter. Served with a warm berry compote and whipped cream, they make a cozy yet elegant weekend brunch centerpiece.

Ingredients

For the waffles:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk or buttermilk
• 4 tablespoons melted butter

For the berry compote:

• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Instructions

1. Make compote: In a small saucepan, cook berries, sugar, and lemon juice over medium heat until bubbly and thickened (about 10 minutes). Set aside.
2. Prepare batter: In a bowl, whisk eggs, milk, butter, and discard. In another, mix flour, sugar, baking powder, baking soda, and salt. Combine wet and dry until just mixed.
3. Cook waffles: Pour batter into a hot, greased waffle iron and cook until golden and crisp.
4. Serve: Top with berry compote and a dollop of whipped cream.

Crisp, tangy waffles paired with sweet-tart compote create the perfect brunch plate. They’re indulgent yet balanced, ideal for lazy weekends.

Sourdough Discard Savory Galette with Eggs

This sourdough discard galette is a rustic, free-form pastry filled with sautéed vegetables, cheese, and baked eggs. The discard adds depth to the crust, making it buttery yet flavorful. A perfect centerpiece for a weekend brunch table.

Ingredients

For the crust:

• 1 cup sourdough discard
• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 8 tablespoons cold butter, cubed
• 2–3 tablespoons cold water

For the filling:

• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 cup spinach or kale
• ½ cup mushrooms, sliced
• ½ cup shredded cheese (Gruyère, cheddar, or mozzarella)
• 2–3 eggs
• Salt and pepper, to taste

Instructions

1. Make dough: Blend flour, salt, and butter until crumbly. Mix in discard and water until dough forms. Chill 30 minutes.
2. Cook filling: In a skillet, sauté onion and mushrooms until softened, then add greens. Season lightly.
3. Assemble galette: Roll dough into a rough circle. Spread cheese in the center, top with filling, leaving a border. Fold edges inward. Crack eggs on top.
4. Bake: At 400°F (200°C), bake 25–30 minutes until crust is golden and eggs are set.
5. Serve warm: Slice and enjoy with a fresh salad.

Hearty yet refined, this galette is a showstopper brunch recipe that blends flaky pastry, tangy sourdough, and rich eggy filling in one irresistible bite.