19 Easy Sourdough Discard Recipes for Busy Bakers

Oh, the dilemma of the sourdough baker—what to do with that precious discard? Instead of pouring it down the drain, let’s transform it into something delicious and easy. From quick pancakes to savory crackers, these 19 recipes are perfect for busy weeknights and will make you fall in love with your sourdough starter all over again. Ready to get cooking? Let’s dive in!

Sourdough Discard Pancakes

A leftover sourdough starter situation just became your breakfast jackpot. Transform that tangy discard into impossibly fluffy pancakes that’ll make your weekend mornings legendary.

Ingredients

– 1 cup active sourdough discard
– 1 large farm-fresh egg
– 2 tablespoons rich maple syrup
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 tablespoons melted unsalted butter
– ½ cup whole milk
– Butter or oil for cooking

Instructions

1. Whisk together 1 cup active sourdough discard, 1 large farm-fresh egg, 2 tablespoons rich maple syrup, and 1 teaspoon pure vanilla extract in a large mixing bowl until completely smooth.
2. Sprinkle 1 cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt over the wet ingredients.
3. Gently fold the dry ingredients into the wet mixture until just combined—small lumps are perfect.
4. Pour in 2 tablespoons melted unsalted butter and ½ cup whole milk, stirring gently to create a thick batter.
5. Let the batter rest for 10 minutes—this allows the baking soda to activate with the sourdough’s acidity for maximum fluffiness.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
7. Test the pan’s readiness by sprinkling a few water droplets—they should sizzle and evaporate immediately.
8. Pour ¼ cup portions of batter onto the hot surface, leaving space between each pancake.
9. Cook for 2-3 minutes until bubbles form across the entire surface and edges look set.
10. Flip each pancake carefully using a thin spatula and cook for another 1-2 minutes until golden brown.
11. Transfer cooked pancakes to a wire rack instead of stacking them—this prevents steaming and keeps them perfectly crisp.
12. Repeat with remaining batter, regreasing the pan between batches as needed.

Just pulled from the griddle, these pancakes boast a tangy complexity that store mixes can’t replicate. Their tender crumb and delicate crisp edges make maple syrup optional—though we won’t judge if you drown them. Try stacking with fresh berries and whipped cream for an instant brunch centerpiece that looks straight from a trendy cafe.

Quick Sourdough Discard Crackers

Ditch that sourdough discard guilt—these crispy crackers transform your starter scraps into addictive snacks in under 30 minutes. Bold flavors and satisfying crunch make these your new pantry staple.

Ingredients

– 1 cup active sourdough discard
– 1/4 cup rich extra virgin olive oil
– 1 cup all-purpose flour
– 1/2 tsp flaky sea salt
– 1/2 tsp garlic powder
– 1/2 tsp dried rosemary

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup active sourdough discard, 1/4 cup rich extra virgin olive oil, and 1 cup all-purpose flour in a medium bowl.
3. Mix until a shaggy dough forms, then knead briefly until smooth. Tip: Don’t overwork—just until no dry flour remains.
4. Divide dough in half and roll each portion directly on the parchment-lined baking sheet until paper-thin.
5. Brush the surfaces lightly with water using a pastry brush.
6. Sprinkle evenly with 1/2 tsp flaky sea salt, 1/2 tsp garlic powder, and 1/2 tsp dried rosemary, pressing gently to adhere.
7. Use a pizza cutter to score the dough into 1-inch squares. Tip: Scoring before baking ensures clean breaks.
8. Bake for 18-22 minutes until golden brown and crisp at the edges.
9. Rotate the baking sheet halfway through baking for even browning. Tip: Watch closely during the last 5 minutes—they burn quickly.
10. Remove from oven and let cool completely on the baking sheet.
11. Break along scored lines into individual crackers.

Yield that perfect snap with every bite—these crackers deliver serious garlic-rosemary flavor with a satisfyingly crisp texture. Serve them alongside sharp cheddar or crumble over soups for instant gourmet appeal.

Fluffy Sourdough Discard Waffles

OBSESSED with using every bit of that sourdough starter? Transform your discard into golden, crispy-edged waffles with that signature tang. These fluffy wonders come together in minutes and deliver that perfect crisp-tender texture you crave.

Ingredients

– 1 cup bubbly sourdough discard
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 2 tsp baking powder
– 1/2 tsp fine sea salt
– 2 large farm-fresh eggs
– 1/4 cup melted unsalted butter
– 1 cup whole milk
– 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F for optimal crisping.
2. Whisk together bubbly sourdough discard, farm-fresh eggs, melted unsalted butter, whole milk, and pure vanilla extract in a large bowl until fully combined.
3. In a separate bowl, combine all-purpose flour, granulated sugar, baking powder, and fine sea salt.
4. Gently fold dry ingredients into wet ingredients until just combined—don’t overmix for maximum fluffiness.
5. Let batter rest for 5 minutes while your waffle iron reaches temperature.
6. Lightly brush waffle iron with additional melted butter or cooking spray.
7. Pour 1/2 cup batter onto the center of the hot iron, spreading slightly with a spatula.
8. Close lid and cook for 4-5 minutes until steam significantly decreases and waffles are deep golden brown.
9. Use tongs to carefully remove waffles when they release easily from the iron.
10. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.

A perfect balance of crispy exterior and pillowy interior, these waffles deliver that signature sourdough tang that cuts through sweet toppings. Drench them in maple syrup or get creative with berry compote and whipped cream for the ultimate breakfast upgrade.

Simple Sourdough Discard Flatbreads

Let’s transform that sourdough discard into something spectacular. These flatbreads come together in minutes and deliver that signature tang with zero waste. Get ready for the easiest bread you’ll ever make.

Ingredients

• 1 cup active sourdough discard
• 1 cup all-purpose flour
• ½ teaspoon fine sea salt
• 2 tablespoons golden extra virgin olive oil
• ¼ cup warm water (110°F)
• 1 tablespoon fragrant garlic powder
• 1 teaspoon flaky finishing salt
• 2 tablespoons grassy olive oil for cooking

Instructions

1. Combine 1 cup active sourdough discard, 1 cup all-purpose flour, and ½ teaspoon fine sea salt in a large mixing bowl.
2. Add 2 tablespoons golden extra virgin olive oil and ¼ cup warm water (110°F) to the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms, about 1 minute.
4. Knead the dough on a lightly floured surface for 3 minutes until smooth and elastic.
5. Divide the dough into 4 equal portions and roll each into a ball. Tip: Wet your hands slightly to prevent sticking.
6. Cover the dough balls with a damp kitchen towel and rest for 30 minutes at room temperature.
7. Roll each ball into a thin 8-inch circle using a rolling pin on a floured surface.
8. Sprinkle 1 tablespoon fragrant garlic powder evenly over all four flatbreads.
9. Heat a cast-iron skillet over medium-high heat until water droplets sizzle immediately.
10. Add ½ tablespoon grassy olive oil to the hot skillet and swirl to coat.
11. Cook one flatbread for 2 minutes until bubbles form and bottom develops golden-brown spots.
12. Flip the flatbread and cook for another 1-2 minutes until both sides are evenly browned. Tip: Press down gently with a spatula to ensure even cooking.
13. Transfer cooked flatbread to a wire rack and sprinkle with ¼ teaspoon flaky finishing salt.
14. Repeat steps 10-13 with remaining dough balls, adding more oil between each. Tip: Keep cooked flatbreads warm in a 200°F oven while finishing the batch.

These flatbreads emerge with a chewy interior and delightfully crisp edges that crackle with each bite. That garlic powder toasts into an aromatic crust that pairs perfectly with the sourdough’s tang. Tear them apart for dipping or top with fresh herbs and creamy labneh for an instant appetizer.

Sourdough Discard Banana Bread

Kick your banana bread game up a notch with that sourdough discard sitting in your fridge! Transform those overripe bananas and tangy starter into the most moist, flavorful loaf you’ve ever tasted. This recipe turns kitchen scraps into absolute gold.

Ingredients

– 3 very ripe, spotty bananas
– 1 cup active sourdough discard
– ½ cup rich, dark brown sugar
– ⅓ cup melted unsalted butter
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ teaspoon ground cinnamon
– ½ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash 3 very ripe bananas in a large bowl until smooth with few lumps.
3. Whisk in 1 cup sourdough discard until fully incorporated.
4. Stir in ½ cup dark brown sugar, ⅓ cup melted butter, 2 eggs, and 1 teaspoon vanilla extract.
5. Combine 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon in separate bowl.
6. Tip: Mix dry ingredients thoroughly to ensure even rising throughout the loaf.
7. Fold dry ingredients into wet mixture until just combined—do not overmix.
8. Gently stir in ½ cup chopped walnuts.
9. Tip: Reserve a few walnuts to sprinkle on top for beautiful presentation.
10. Pour batter into prepared loaf pan and smooth the top.
11. Bake at 350°F for 55-65 minutes until deep golden brown.
12. Tip: Check doneness by inserting a toothpick—it should come out clean with few moist crumbs.
13. Cool in pan for 15 minutes, then transfer to wire rack.
14. Let cool completely before slicing for clean cuts.

Buttery, moist crumb meets subtle tang from the sourdough discard, creating incredible depth of flavor. The walnuts add satisfying crunch against the tender banana texture. Serve thick slices toasted with salted butter or crumble over vanilla ice cream for next-level dessert.

Speedy Sourdough Discard Pizza Crust

Let’s transform that sourdough discard into the crispiest pizza crust you’ve ever tasted—no fancy techniques required, just pure pizza perfection in under an hour.

Ingredients

– 1 cup active sourdough discard
– 1 cup all-purpose flour
– 1 tsp fine sea salt
– 2 tbsp rich extra virgin olive oil
– ½ cup warm filtered water (110°F)

Instructions

1. Combine 1 cup active sourdough discard, 1 cup all-purpose flour, and 1 tsp fine sea salt in a large mixing bowl.
2. Pour in 2 tbsp rich extra virgin olive oil and ½ cup warm filtered water (110°F).
3. Mix vigorously with a wooden spoon until a shaggy dough forms—don’t worry about perfection here.
4. Turn dough onto a lightly floured surface and knead for 3 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rest at room temperature for 30 minutes.
6. Preheat oven to 475°F with a pizza stone or baking sheet inside—this ensures instant crust crispiness.
7. Punch down dough and roll into a 12-inch circle on parchment paper.
8. Transfer parchment with dough directly onto the preheated surface and bake for 8 minutes until lightly golden.
9. Remove par-baked crust, add toppings, and return to oven for 10-12 minutes until edges are deeply bronzed.
10. Let cool on a wire rack for 2 minutes before slicing—this prevents soggy bottoms. The crust emerges crackly-thin with tangy sourdough notes, perfect for loading with spicy ‘nduja or keeping minimalist with fresh basil and burrata.

Crispy Sourdough Discard Fritters

Unexpectedly delicious and ridiculously easy—these crispy sourdough discard fritters transform your leftover starter into golden, savory bites. Whip them up in minutes using pantry staples for the ultimate zero-waste snack. Get ready to fry your way to flavor town with this addictive recipe.

Ingredients

– 1 cup bubbly sourdough discard
– ½ cup finely grated sharp cheddar cheese
– ¼ cup all-purpose flour
– 1 large farm-fresh egg
– 2 tablespoons chopped fresh chives
– 1 teaspoon garlic powder
– ½ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ½ cup neutral avocado oil for frying

Instructions

1. Combine 1 cup bubbly sourdough discard, ½ cup finely grated sharp cheddar cheese, ¼ cup all-purpose flour, 1 large farm-fresh egg, 2 tablespoons chopped fresh chives, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper in a medium bowl.
2. Whisk the mixture vigorously until fully combined and slightly aerated—this creates a lighter texture.
3. Heat ½ cup neutral avocado oil in a heavy-bottomed skillet over medium heat until it reaches 350°F.
4. Test the oil temperature by dropping a small bit of batter—it should sizzle immediately and float to the surface.
5. Drop heaping tablespoons of batter into the hot oil, working in batches to avoid overcrowding the pan.
6. Fry the fritters for 2–3 minutes per side until deeply golden brown and crisp on both edges.
7. Transfer the cooked fritters to a wire rack set over a baking sheet—this keeps them crispy instead of steaming on paper towels.
8. Repeat with the remaining batter, allowing the oil to return to 350°F between batches for even cooking.

These fritters deliver an addictive crunch that gives way to a tangy, cheesy interior. Serve them hot with a zesty dipping sauce or crumble them over salads for instant texture upgrade.

Sourdough Discard Chocolate Chip Cookies

Don’t let that sourdough discard go to waste—transform it into the most insanely chewy, tangy chocolate chip cookies you’ve ever tasted. These cookies deliver that perfect bakery-style texture with zero food waste, making them the ultimate kitchen hack for sourdough enthusiasts.

Ingredients

• 1 cup creamy melted brown butter, cooled slightly
• ¾ cup packed dark brown sugar
• ½ cup granulated white sugar
• 1 large farm-fresh egg
• 1 tsp pure vanilla extract
• 1 cup active sourdough discard
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1½ cups semi-sweet chocolate chunks
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the melted brown butter, dark brown sugar, and granulated sugar in a large mixing bowl until fully combined and slightly glossy.
3. Beat in the farm-fresh egg and pure vanilla extract until the mixture becomes pale and creamy.
4. Fold in the active sourdough discard until just incorporated—don’t overmix to keep the cookies tender.
5. In a separate bowl, whisk the all-purpose flour, baking soda, and fine sea salt to ensure even leavening.
6. Gradually mix the dry ingredients into the wet ingredients until no flour streaks remain.
7. Gently stir in the semi-sweet chocolate chunks, reserving a handful for pressing on top later.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Press reserved chocolate chunks onto the tops of each cookie dough ball for that bakery-style look.
10. Bake for 10–12 minutes, until the edges are golden brown but centers still look slightly underdone.
11. Immediately after removing from oven, sprinkle each cookie with flaky sea salt.
12. Let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.

Keep these cookies stored in an airtight container—they develop even more complex flavor overnight as the sourdough tang mellows. The centers stay irresistibly soft while the edges crisp up, creating that perfect chew-to-crunch ratio that makes them disappear within hours.

Fast Sourdough Discard Muffins

Grab that jar of sourdough discard sitting in your fridge—we’re transforming it into tender, tangy muffins in under 30 minutes. No more wasting that precious starter! Get ready for the easiest breakfast upgrade you’ll make all week.

Ingredients

– 1 cup active sourdough discard
– 1 cup all-purpose flour
– ½ cup granulated sugar
– 2 large farm-fresh eggs
– ¼ cup melted unsalted butter
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp fine sea salt
– ½ cup whole milk

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 cup sourdough discard, 2 eggs, ¼ cup melted butter, and 1 tsp vanilla extract in a large bowl until completely smooth.
3. Tip: Room temperature ingredients blend more evenly—pull your eggs and discard out 30 minutes before baking.
4. In a separate bowl, combine 1 cup flour, ½ cup sugar, 1 tsp baking soda, and ½ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup milk, mixing just until combined.
6. Tip: Don’t overmix! A few flour streaks are fine—overworking develops gluten and makes muffins tough.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
10. Cool muffins in the pan for 5 minutes before transferring to a wire rack.

Velvety crumb meets subtle tang in every bite—these muffins stay moist for days thanks to the sourdough. Split one warm and slather with honey butter, or crumble over Greek yogurt for a next-level parfait. That discard just became your secret weapon.

Tangy Sourdough Discard Biscuits

Elevate your sourdough game with these ridiculously easy biscuits. Transform that tangy discard into flaky, golden perfection in under 30 minutes—zero waste, maximum flavor payoff.

Ingredients

– 1 cup active sourdough discard
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– ½ cup cold unsalted butter
– ¾ cup cold whole milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine sea salt in a large bowl.
3. Cut ½ cup cold unsalted butter into small cubes and add to the dry ingredients.
4. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Pour in 1 cup active sourdough discard and ¾ cup cold whole milk.
6. Stir gently with a fork until a shaggy dough just comes together—do not overmix.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back down to 1-inch thickness—repeat this folding process two more times for flaky layers.
9. Use a 2.5-inch round cutter to stamp out biscuits, pressing straight down without twisting.
10. Gather scraps, pat back to 1-inch thickness, and cut remaining biscuits.
11. Arrange biscuits on the prepared baking sheet, spacing them about 1 inch apart.
12. Bake at 425°F for 12-15 minutes until golden brown and puffed.
13. Transfer to a wire rack and let cool for 5 minutes before serving.

Light and flaky with a subtle tang, these biscuits shatter into buttery layers when you pull them apart. Serve warm with honey butter for breakfast or split them for mini sandwiches—either way, that sourdough magic transforms simple ingredients into something extraordinary.

Quick Sourdough Discard English Muffins

Jazz up your sourdough discard with these ridiculously easy English muffins. Just mix, shape, and griddle—no yeast, no waiting, all that tangy sourdough flavor in under 30 minutes.

Ingredients

– 1 cup active sourdough discard
– 2 tablespoons creamy whole milk
– 1 tablespoon golden honey
– 1 teaspoon fine sea salt
– 1/2 teaspoon baking soda
– 1/4 cup coarse semolina flour
– 2 tablespoons softened unsalted butter

Instructions

1. Whisk together 1 cup active sourdough discard, 2 tablespoons creamy whole milk, and 1 tablespoon golden honey in a medium bowl until fully combined.
2. Sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon baking soda over the mixture, then stir vigorously for 30 seconds until tiny bubbles form.
3. Heat a cast iron skillet or griddle over medium-low heat (325°F) while the batter rests for 5 minutes.
4. Spread 1/4 cup coarse semolina flour on a small plate for dusting.
5. Scoop 1/4-cup portions of batter onto the semolina flour, gently coating both sides to prevent sticking.
6. Place coated batter portions onto the preheated skillet, leaving 2 inches between each.
7. Cook for 4-5 minutes until the bottoms develop deep golden-brown spots and the edges look dry.
8. Flip each muffin carefully using a thin spatula and cook for another 4-5 minutes until both sides are evenly browned.
9. Transfer cooked muffins to a wire rack and immediately spread 2 tablespoons softened unsalted butter over the hot surfaces.
10. Let cool for 10 minutes before splitting with a fork to preserve the craggy interior texture.

Crack one open while still warm to reveal those signature nooks and crannies ready to trap melted butter and jam. The tangy sourdough flavor pairs perfectly with sharp cheddar for breakfast sandwiches, or toast them crisp for your next eggs Benedict upgrade.

Sourdough Discard Pretzels

Viral sourdough pretzels are about to dominate your feed. Transform that tangy discard into golden, chewy perfection. Get ready for that satisfying crackle and soft, airy interior.

Ingredients

– 1 cup active sourdough discard
– 3 cups bread flour
– 1 tbsp coarse kosher salt
– 1 tbsp granulated sugar
– 1 cup warm water (110°F)
– 2 tbsp unsalted butter
– 1/2 cup baking soda
– 1 large egg, beaten
– coarse sea salt for topping

Instructions

1. Combine 1 cup active sourdough discard, 3 cups bread flour, 1 tbsp coarse kosher salt, and 1 tbsp granulated sugar in a large mixing bowl.
2. Pour in 1 cup warm water (110°F) and mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Melt 2 tbsp unsalted butter and knead it into the dough until fully incorporated.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
6. Punch down the dough and divide into 12 equal portions.
7. Roll each portion into 18-inch ropes and shape into classic pretzel forms.
8. Bring 8 cups of water to a rolling boil in a wide pot, then carefully add 1/2 cup baking soda.
9. Boil each pretzel for 30 seconds exactly—this creates the signature chewy crust.
10. Transfer boiled pretzels to a parchment-lined baking sheet using a slotted spoon.
11. Brush each pretzel generously with 1 large beaten egg for that golden shine.
12. Sprinkle immediately with coarse sea salt before the egg wash sets.
13. Bake at 425°F for 12-15 minutes until deep golden brown and blistered.
14. Cool on a wire rack for 5 minutes before serving. Fresh from the oven, these pretzels deliver that perfect crackle-to-softness ratio. That sourdough tang cuts through the buttery richness beautifully. Serve warm with spicy mustard or go sweet with cinnamon sugar for ultimate versatility.

Buttery Sourdough Discard Scones

OBSESSED with using up that sourdough discard? These buttery scones transform your leftover starter into flaky, golden perfection. Whip them up in minutes for the ultimate cozy breakfast or afternoon treat.

Ingredients

– 1 cup active sourdough discard
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup heavy cream
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 2 tablespoons turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large bowl.
3. Cut the cold cubed butter into the dry ingredients using a pastry cutter until pea-sized crumbs form.
4. In a separate bowl, whisk the active sourdough discard, heavy cream, farm-fresh egg, and pure vanilla extract until smooth.
5. Pour the wet ingredients into the dry mixture and stir gently until just combined—do not overmix.
6. Turn the shaggy dough onto a lightly floured surface and pat into a 1-inch thick circle.
7. Cut the dough into 8 wedges using a sharp knife or bench scraper.
8. Arrange the scones 2 inches apart on the prepared baking sheet.
9. Brush the tops with extra heavy cream and sprinkle generously with turbinado sugar.
10. Bake for 18-22 minutes at 400°F until golden brown and firm to the touch.
11. Transfer to a wire rack and cool for 10 minutes before serving.

Let these scones transport you with their crisp, sugar-sparkled crust giving way to a tender, tangy crumb. The butter melts into flaky layers while the sourdough adds subtle complexity. Serve warm with clotted cream and jam, or split and toast them the next day for breakfast—they’re even better when the flavors meld overnight.

Light Sourdough Discard Crepes

Viral-worthy crepes just got a sustainable upgrade. Transform that tangy sourdough discard into delicate, lacy-edged crepes that’ll make your breakfast game unstoppable. These paper-thin beauties come together in minutes and deliver that perfect balance of crisp edges and tender centers.

Ingredients

– 1 cup bubbly sourdough discard
– 2 large farm-fresh eggs
– 1 cup whole milk
– 2 tablespoons melted unsalted butter
– 1 tablespoon granulated sugar
– ½ teaspoon fine sea salt
– ¼ cup all-purpose flour
– Cooking spray or extra butter for greasing

Instructions

1. Whisk together 1 cup bubbly sourdough discard and 2 large farm-fresh eggs in a medium bowl until completely smooth.
2. Pour in 1 cup whole milk and 2 tablespoons melted unsalted butter, whisking vigorously to combine.
3. Add 1 tablespoon granulated sugar and ½ teaspoon fine sea salt, whisking until the sugar dissolves completely.
4. Sprinkle ¼ cup all-purpose flour over the wet ingredients and whisk just until no dry spots remain—don’t overmix.
5. Let the batter rest at room temperature for 15 minutes to allow the flour to hydrate fully.
6. Heat a 10-inch nonstick skillet over medium heat for 2 minutes until properly heated.
7. Lightly coat the hot skillet with cooking spray or brush with extra butter using a pastry brush.
8. Pour ¼ cup of batter into the center of the skillet and immediately tilt to spread into a thin, even circle.
9. Cook for 60-90 seconds until the edges lift easily and the surface appears dry with tiny bubbles.
10. Flip the crepe carefully using a thin spatula and cook for another 30-45 seconds until lightly golden.
11. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between each.
12. Serve immediately while warm and pliable. Yes, these crepes deliver that perfect paper-thin texture with delicate lacy edges and a subtle tang from the sourdough. They’re incredibly versatile—layer with lemon curd and fresh berries for a bright breakfast, or fill with savory herbed cream cheese and smoked salmon for an elegant brunch.

Sourdough Discard Cinnamon Rolls

Forget wasting that tangy sourdough discard! Transform it into the most irresistible cinnamon rolls you’ll ever bake. That slightly funky starter adds incredible depth to these soft, swirled beauties.

Ingredients

– 1 cup active sourdough discard
– 3 ½ cups all-purpose flour
– ½ cup granulated sugar
– 2 large farm-fresh eggs
– ½ cup melted unsalted butter
– 1 tsp fine sea salt
– 2 tsp aromatic ground cinnamon
– ½ cup packed dark brown sugar
– 4 oz creamy cream cheese
– 2 cups powdered sugar
– 2 tbsp whole milk
– 1 tsp pure vanilla extract

Instructions

1. Combine 1 cup active sourdough discard, 3 ½ cups all-purpose flour, ½ cup granulated sugar, 2 large farm-fresh eggs, and ½ cup melted unsalted butter in a large mixing bowl.
2. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Tip: The dough should spring back slowly when poked.
3. Cover the bowl with a damp kitchen towel and let rise at room temperature for 4-6 hours until doubled in size.
4. Roll the dough into a 12×16 inch rectangle on a lightly floured surface.
5. Sprinkle 2 tsp aromatic ground cinnamon and ½ cup packed dark brown sugar evenly over the entire surface.
6. Tightly roll the dough lengthwise into a log, pinching the seam to seal.
7. Cut the log into 12 equal pieces using dental floss for clean cuts. Tip: Slide floss under the roll, cross over top, and pull.
8. Arrange the rolls in a greased 9×13 inch baking dish, leaving space between each.
9. Cover and let rise for 1-2 hours until puffy and nearly doubled.
10. Preheat your oven to 350°F.
11. Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F. Tip: The centers should no longer look doughy.
12. While baking, beat 4 oz creamy cream cheese, 2 cups powdered sugar, 2 tbsp whole milk, and 1 tsp pure vanilla extract until smooth.
13. Spread the cream cheese frosting over the warm rolls immediately after removing from oven.

Divinely soft with that signature sourdough tang cutting through the sweet cinnamon swirl. The cream cheese frosting melts into every nook, creating pockets of creamy goodness. Serve warm with cold brew coffee for the ultimate weekend treat.

Conclusion

Versatile sourdough discard recipes transform would-be waste into delicious baked goods, saving time and ingredients for busy bakers. We hope this collection inspires you to try something new! Share your favorite recipe in the comments below, and don’t forget to pin this article on Pinterest to help fellow bakers discover these creative ideas.