18 Creative Sourdough Discard Breakfast Recipes Delicious

Got a jar of sourdough discard sitting in your fridge, begging to be used? Don’t toss it—turn it into something delicious! From fluffy pancakes to crispy waffles and savory muffins, these 18 creative breakfast recipes will transform your leftover starter into mouthwatering morning meals. Whether you’re a sourdough pro or just starting out, these ideas will make your discard the star of the breakfast table. Let’s get baking!

Sourdough Discard Pancakes with Maple Syrup

Breakfast just got a whole lot more exciting with these sourdough discard pancakes. They’re the perfect way to use up that leftover sourdough starter, and trust me, the tangy flavor paired with sweet maple syrup is a game-changer.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• 2 tbsp melted butter
• Maple syrup, for serving

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
2. Combine wet ingredients: In another bowl, beat the egg, then stir in the milk, melted butter, and sourdough discard until smooth.
3. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough pancakes.
4. Heat the pan: Heat a non-stick skillet or griddle over medium heat (about 350°F). A drop of water should sizzle when it hits the pan.
5. Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and finish: Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. Serve hot: Stack them high and drizzle generously with maple syrup. For an extra treat, add a pat of butter on top.

These pancakes are fluffy with a slight chew, thanks to the sourdough, and the maple syrup brings out their tangy sweetness. Try serving them with a side of crispy bacon or fresh berries for a breakfast that feels extra special.

Sourdough Discard Waffles with Fresh Berries

Guess what? You’re about to turn that sourdough discard sitting in your fridge into the most epic breakfast ever. These waffles are crispy on the outside, fluffy on the inside, and topped with fresh berries that make you feel like you’re winning at life.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the sourdough discard, flour, sugar, baking soda, and salt.
2. Add wet ingredients: Pour in the buttermilk, egg, and melted butter. Stir until just combined; a few lumps are okay.
3. Preheat waffle iron: Heat your waffle iron to medium-high (about 375°F) and lightly grease it.
4. Cook waffles: Pour 1/2 cup batter onto the iron and cook for 3-4 minutes, or until golden brown and crispy. Tip: Don’t peek too early or you’ll lose the crisp!
5. Serve immediately: Top waffles with fresh berries and a generous drizzle of maple syrup. Tip: For extra flair, dust with powdered sugar or add a dollop of whipped cream.

These waffles have this incredible tang from the sourdough that plays so well with the sweetness of the berries. And hey, if you’re feeling fancy, throw some toasted nuts on top for crunch.

Sourdough Discard Cinnamon Rolls

Ready to turn that sourdough discard into something magical? These cinnamon rolls are your ticket to breakfast bliss, combining the tangy depth of sourdough with the sweet, spicy warmth of cinnamon. Perfect for lazy weekends or when you need a hug in food form.

Ingredients

• 1 cup sourdough discard (unfed, straight from the fridge)
• 1/4 cup warm water (110°F)
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp ground cinnamon
• 1/2 cup packed brown sugar
• 2 tbsp softened unsalted butter (for filling)

Instructions

1. Mix the dough: In a large bowl, combine sourdough discard, warm water, granulated sugar, melted butter, egg, and vanilla extract. Stir until smooth.
2. Add dry ingredients: Gradually mix in flour, salt, and baking soda until a soft dough forms. Tip: If it’s too sticky, add a little more flour, but don’t overdo it.
3. Let it rest: Cover the bowl with a towel and let the dough sit at room temperature for 30 minutes. This lets the sourdough work its magic.
4. Roll it out: On a floured surface, roll the dough into a 12×18 inch rectangle. Tip: A silicone rolling mat prevents sticking without extra flour.
5. Add filling: Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon. Tip: Press the filling lightly into the dough to prevent it from falling out when rolling.
6. Roll and cut: Tightly roll the dough from the long side, then cut into 12 equal pieces with a sharp knife or dental floss for clean cuts.
7. Bake to perfection: Place rolls in a greased 9×13 inch pan and bake at 375°F for 25 minutes, or until golden brown. Tip: A toothpick inserted in the center should come out clean.

These rolls come out fluffy with a slight chew, the cinnamon sugar caramelizing into a sticky-sweet glaze. Serve them warm with a drizzle of cream cheese frosting or a scoop of vanilla ice cream for an extra indulgent treat.

Sourdough Discard Banana Bread

Just when you thought your sourdough discard was only good for pancakes, here comes this banana bread to prove you wrong. It’s the perfect way to use up that discard and those overripe bananas sitting on your counter, turning them into something unexpectedly delicious.

Ingredients

• 1 cup sourdough discard
• 3 overripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract until smooth.
3. Add sourdough discard: Stir in the sourdough discard until fully incorporated. Tip: The batter will be lumpy, and that’s perfectly fine.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Fold together: Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a tough banana bread, so stop when you no longer see flour streaks.
6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
7. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread is moist, with a slight tang from the sourdough discard that balances the sweetness perfectly. Try serving it toasted with a smear of butter for an extra indulgent treat.

Sourdough Discard Blueberry Muffins

Craving something sweet but also want to use up that sourdough discard sitting in your fridge? These Sourdough Discard Blueberry Muffins are your golden ticket to a deliciously tangy and sweet treat that’s perfect for breakfast or a snack. Plus, they’re ridiculously easy to make, so let’s dive right in.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Combine wet ingredients: In another bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla extract until smooth.
4. Fold together: Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Don’t overmix to keep the muffins tender.
5. Add blueberries: Carefully fold in the blueberries. Tip: Toss them in a little flour first to prevent sinking.
6. Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.

These muffins come out with a perfect balance of tangy and sweet, with juicy blueberries bursting in every bite. Serve them warm with a dab of butter or enjoy them as is for a delightful treat any time of the day.

Sourdough Discard French Toast

Just when you thought your sourdough discard was only good for pancakes, here comes this game-changer: Sourdough Discard French Toast. It’s the perfect way to use up that tangy discard while treating yourself to a breakfast that’s crispy on the outside, custardy on the inside, and packed with flavor.

Ingredients

• 1 cup sourdough discard
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 4 slices thick-cut bread (like brioche or challah)

Instructions

1. Whisk the base: In a large bowl, whisk together the sourdough discard, eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
2. Soak the bread: Dip each slice of bread into the mixture, letting it soak for about 30 seconds per side to ensure it’s fully coated but not falling apart.
3. Heat the pan: Melt 1 tbsp of butter in a large non-stick skillet over medium heat (350°F) until it’s bubbling but not browned.
4. Cook to golden: Add two slices of the soaked bread to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Repeat and serve: Repeat the process with the remaining butter and bread slices. Serve hot with a drizzle of maple syrup or a dusting of powdered sugar for that extra touch of sweetness.

The result? A French toast that’s got this incredible tangy-sweet balance, with edges that crunch just right against the soft, eggy center. Try topping it with fresh berries or a dollop of whipped cream to take it over the top.

Sourdough Discard Breakfast Cookies

Unbelievably, your sourdough discard is about to become the star of your breakfast with these easy, chewy cookies that’ll make your morning routine a whole lot tastier. Let’s turn that tangy starter into something sweet and satisfying, shall we?

Ingredients

• 1 cup sourdough discard (unfed)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup old-fashioned oats
• 1/2 cup chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
3. Add wet ingredients: Mix in the egg and vanilla extract until well combined, then stir in the sourdough discard.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in oats and chocolate chips: Gently stir in the oats and chocolate chips until evenly distributed throughout the dough.
6. Scoop dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake cookies: Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are wonderfully chewy with a slight tang from the sourdough, balanced by the sweetness of the chocolate chips. Try serving them warm with a drizzle of honey for an extra touch of morning indulgence.

Sourdough Discard Scrambled Egg Muffins

Zesty mornings call for something special, and these Sourdough Discard Scrambled Egg Muffins are just the ticket. Imagine fluffy eggs, a hint of tang from your sourdough discard, all baked into a handy muffin form—perfect for those on-the-go breakfasts or a lazy brunch in bed.

Ingredients

• 1 cup sourdough discard
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped chives

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a muffin tin with the melted butter.
2. Mix wet ingredients: In a large bowl, whisk together the sourdough discard, eggs, milk, salt, and pepper until smooth.
3. Add cheese and chives: Stir in the shredded cheddar cheese and chopped chives for that extra flavor punch.
4. Fill muffin cups: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake to perfection: Bake for 20-25 minutes, or until the muffins are set and slightly golden on top. Tip: They’re done when a toothpick comes out clean.
6. Cool slightly: Let them cool in the tin for 5 minutes before transferring to a wire rack. Tip: This makes them easier to remove.
7. Serve warm: Enjoy these muffins warm for the best texture and flavor. Tip: They’re also great with a dollop of sour cream or hot sauce on the side.

These muffins are wonderfully fluffy with a slight chew from the sourdough, and the cheddar adds a nice sharpness. Try serving them with avocado slices or a fresh tomato salad for a colorful breakfast plate.

Sourdough Discard Breakfast Pizza

Let me tell you, there’s nothing quite like starting your day with a slice of pizza, especially when it’s this easy sourdough discard breakfast pizza. It’s the perfect way to use up that discard, and trust me, it’s a game-changer for your morning routine.

Ingredients

• 1 cup sourdough discard
• 1/2 cup shredded mozzarella cheese
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C). This ensures your pizza cooks evenly and gets that perfect crisp.
2. Prepare the base: In a bowl, mix the sourdough discard with olive oil, garlic powder, and oregano. Spread this mixture onto a greased baking sheet into a thin circle.
3. Bake the crust: Bake for about 10 minutes until the edges start to golden. Tip: Keep an eye on it to prevent over-browning.
4. Add toppings: Sprinkle mozzarella and Parmesan cheeses over the pre-baked crust. Crack the eggs on top, being careful not to break the yolks.
5. Final bake: Return to the oven for another 8-10 minutes, or until the egg whites are set but yolks are still runny. Tip: For firmer yolks, bake an additional 2 minutes.
6. Season and serve: Remove from oven, season with salt, pepper, and fresh basil. Tip: Let it sit for a minute before slicing to make cutting easier.

The crust comes out crispy with a chewy center, the cheese perfectly melted, and the eggs just the way you like them. Serve it with a side of hot sauce for an extra kick, or enjoy it as is for a simple, satisfying breakfast.

Sourdough Discard Scones with Jam

Unbelievably, that sourdough discard sitting in your fridge is about to become the star of your breakfast table. These scones are the perfect way to use up that leftover starter, turning it into something deliciously tender and just begging to be slathered with your favorite jam.

Ingredients

• 1 cup sourdough discard (unfed)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup your favorite jam

Instructions

1. Preheat oven: Heat your oven to 400°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Cut in butter: Add the cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Combine wet ingredients: In a separate bowl, mix the sourdough discard, heavy cream, egg, and vanilla extract until well combined.
5. Bring dough together: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix, or your scones will be tough.
6. Shape and cut: Turn the dough out onto a floured surface. Pat into a 1-inch thick circle, then cut into 8 wedges. Transfer to the prepared baking sheet.
7. Add jam: Make a small well in the center of each scone and fill with a spoonful of jam.
8. Bake to perfection: Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

These scones come out with a crisp exterior and a soft, fluffy interior, with the jam adding a sweet, gooey surprise in every bite. Try serving them warm with a dollop of clotted cream for an extra indulgent treat.

Sourdough Discard Crepes with Nutella

Ready to turn that sourdough discard into something magical? These crepes are your ticket to a lazy weekend breakfast that feels fancy but is secretly super easy. Let’s get whisking!

Ingredients

• 1 cup sourdough discard
• 2 large eggs
• 1/2 cup milk
• 1 tbsp melted butter
• 1/4 tsp salt
• 1 tbsp sugar
• 1/2 cup Nutella
• Butter for greasing the pan

Instructions

1. Mix the batter: In a large bowl, whisk together the sourdough discard, eggs, milk, melted butter, salt, and sugar until smooth. Let it rest for 10 minutes to let the flavors marry.
2. Heat the pan: Heat a non-stick skillet over medium heat and lightly grease it with butter. You’ll know it’s ready when a drop of water sizzles.
3. Cook the crepe: Pour 1/4 cup of batter into the center of the pan, tilting to spread it thin. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute.
4. Spread the Nutella: Once the crepe is on your plate, spread a thin layer of Nutella over one half, then fold it twice for that classic crepe look.
5. Repeat: Keep going until all the batter is used, greasing the pan as needed. Stack them up and serve warm.

These crepes are delightfully tangy with a sweet Nutella hug, and the edges get just the right amount of crisp. Try rolling them up with banana slices inside for an extra treat!

Sourdough Discard Granola Bars

Did you know that your sourdough discard can transform into the most delicious, chewy granola bars? Yeah, that stuff you were about to toss is the secret ingredient to your new favorite snack.

Ingredients

• 1 cup sourdough discard (unfed)
• 2 cups old-fashioned oats
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped almonds
• 1/4 cup mini chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix wet ingredients: In a large bowl, whisk together the sourdough discard, honey, melted coconut oil, and vanilla extract until smooth.
3. Combine dry ingredients: Add the oats, cinnamon, salt, and chopped almonds to the wet mixture. Stir until everything is well coated. Tip: If the mixture seems too wet, add a few more oats to thicken it up.
4. Press into pan: Transfer the mixture to the prepared pan. Use a spatula or your hands to press it down firmly and evenly. Tip: Wetting your hands slightly can prevent sticking.
5. Bake: Pop it in the oven for 25 minutes, or until the edges are golden brown. The center might still feel a bit soft but will firm up as it cools.
6. Add chocolate chips: Immediately sprinkle the mini chocolate chips over the top right after baking. The residual heat will melt them slightly. Tip: Press the chips gently into the surface so they stick better.
7. Cool and cut: Let the granola bars cool completely in the pan before lifting them out using the parchment overhang. Cut into bars or squares.

These bars are the perfect mix of chewy and crunchy, with a hint of tang from the sourdough that makes them totally addictive. Try drizzling a little extra honey on top for a sweeter bite or packing them for a hike—they’re sturdy enough to survive your backpack.

Sourdough Discard Breakfast Casserole

Craving something hearty for breakfast but tired of the same old scrambled eggs? Let me introduce you to a game-changer: a Sourdough Discard Breakfast Casserole that’s as easy to make as it is delicious. Perfect for those mornings when you want to impress without the stress.

Ingredients

• 2 cups sourdough discard (straight from the fridge is fine)
• 6 large eggs
• 1 cup whole milk
• 1 tbsp olive oil (for greasing)
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Mix wet ingredients: In a large bowl, whisk together the sourdough discard, eggs, and milk until well combined. Tip: A few lumps in the batter are totally fine—they’ll cook out.
3. Add flavors: Stir in the cheddar cheese, diced ham, salt, black pepper, and garlic powder into the batter. Mix until everything is evenly distributed.
4. Bake to perfection: Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until the top is golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
5. Rest before serving: Let the casserole sit for 5 minutes after baking. This makes it easier to slice and helps the flavors meld together beautifully.

This casserole comes out fluffy with a slight tang from the sourdough, and the edges get delightfully crispy. Serve it with a dollop of sour cream or a side of fresh fruit for a breakfast that feels anything but ordinary.

Sourdough Discard Bagels with Cream Cheese

Perfect timing! If you’ve got some sourdough discard sitting in your fridge, looking all lonely and neglected, let’s turn that into something magical—Sourdough Discard Bagels with Cream Cheese. Trust me, it’s easier than you think, and the payoff is huge.

Ingredients

• 1 cup sourdough discard (unfed)
• 2 cups bread flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• 1 tbsp honey (for boiling)
• 4 cups water (for boiling)
• 1/2 cup cream cheese (for serving)

Instructions

1. Mix the dough: In a large bowl, combine the sourdough discard, bread flour, sugar, salt, and olive oil. Stir until a shaggy dough forms.
2. Knead to smoothness: Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. If it’s too sticky, add a little more flour, but don’t overdo it.
3. Let it rest: Cover the dough with a damp towel and let it rest for 1 hour. It won’t rise much, but this rest period helps develop the gluten.
4. Shape the bagels: Divide the dough into 4 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and stretch it to form a bagel shape.
5. Boil with honey: Bring the water and honey to a boil in a large pot. Boil each bagel for 1 minute per side. This gives them that classic chewy texture.
6. Bake to perfection: Preheat your oven to 425°F. Place the boiled bagels on a baking sheet and bake for 20-25 minutes until golden brown.
7. Cool and serve: Let the bagels cool for a few minutes, then slather with cream cheese. For an extra kick, try adding some everything bagel seasoning to the cream cheese.

These bagels have a delightful chew with a slight tang from the sourdough, making them the perfect vessel for that creamy, dreamy cream cheese. Try toasting them for an extra crunch—it’s a game changer.

Sourdough Discard Frittata with Vegetables

Let me tell you about this game-changing Sourdough Discard Frittata with Vegetables that’s about to make your mornings a whole lot brighter. It’s the perfect way to use up that sourdough discard you’ve been hoarding, and trust me, the tangy depth it adds is unreal.

Ingredients

• 1 cup sourdough discard
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced zucchini
• 1/4 cup diced red onion
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready when your frittata is.
2. Whisk eggs and discard: In a large bowl, whisk together the eggs, sourdough discard, milk, salt, and pepper until smooth. Tip: A few lumps are okay; they’ll cook out.
3. Sauté vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add bell peppers, zucchini, and red onion, sautéing for about 5 minutes until they’re just tender.
4. Combine and cook: Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle cheddar cheese evenly on top. Tip: Don’t stir after adding the eggs; you want those fluffy layers.
5. Bake to perfection: Transfer the skillet to the oven and bake for 20-25 minutes, or until the edges are golden and the center is set. Tip: A knife inserted in the center should come out clean.

This frittata comes out fluffy with a slight tang from the sourdough, and the veggies add a nice crunch. Serve it with a dollop of sour cream or a side of avocado for an extra creamy texture.

Sourdough Discard Coffee Cake

Just when you thought your sourdough discard was only good for pancakes, here comes this coffee cake to prove you wrong. It’s the perfect way to use up that discard while treating yourself to something sweet and crumbly.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add wet ingredients: Beat in the egg and vanilla extract until well combined, then mix in the sourdough discard.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternate additions: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
6. Prepare topping: Mix together the brown sugar, cinnamon, and walnuts (if using) in a small bowl.
7. Layer batter and topping: Pour half of the batter into the prepared pan, sprinkle with half of the topping, then repeat with the remaining batter and topping.
8. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for at least 10 minutes before serving.

This coffee cake is wonderfully moist with a tender crumb, thanks to the sourdough discard, and that cinnamon-brown sugar topping adds just the right amount of crunch. Serve it warm with a cup of coffee for the ultimate breakfast treat, or enjoy it as a dessert with a scoop of vanilla ice cream.

Sourdough Discard Breakfast Burritos

So, you’ve got some sourdough discard sitting in your fridge, staring at you every time you open the door, and you’re thinking, ‘What on earth can I do with this besides making more pancakes?’ Well, my friend, let me introduce you to the magic of Sourdough Discard Breakfast Burritos. They’re fluffy, they’re flavorful, and they’re the perfect way to start your day with a little tang.

Ingredients

• 1 cup sourdough discard
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup salsa

Instructions

1. Prep the veggies: Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced bell peppers and onions, sautéing until they’re soft and slightly caramelized, about 5 minutes.
2. Scramble the eggs: In a bowl, whisk together the eggs, sourdough discard, salt, and black pepper. Pour the mixture into the skillet with the veggies, stirring constantly until the eggs are fully cooked, about 3-4 minutes.
3. Add the cheese: Sprinkle the shredded cheddar cheese over the egg mixture, allowing it to melt slightly before removing the skillet from the heat.
4. Warm the tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re warm and pliable.
5. Assemble the burritos: Divide the egg mixture evenly among the tortillas, spooning it onto the center of each. Top with salsa, then fold the sides of the tortilla in and roll it up tightly.
6. Serve immediately: Enjoy your sourdough discard breakfast burritos right away, or wrap them in foil to keep warm for a few minutes.

These burritos are a game-changer, with the sourdough discard adding a subtle tang that pairs perfectly with the creamy eggs and melted cheese. Serve them with extra salsa on the side for dipping, or add a dollop of sour cream for extra richness.

Sourdough Discard Dutch Baby Pancake

Ready to turn that sourdough discard into something magical? Let’s whip up a Sourdough Discard Dutch Baby Pancake that’s so easy, you’ll wonder why you haven’t been making it every weekend. It’s fluffy, slightly tangy, and perfect for those mornings when you want something impressive without the fuss.

Ingredients

• 1/2 cup sourdough discard (unfed, straight from the fridge)
• 3 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup all-purpose flour (sifted)
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter (for the pan)
• Powdered sugar (for dusting)

Instructions

1. Preheat oven: Crank your oven to 425°F and pop a 10-inch cast-iron skillet inside to heat up.
2. Blend batter: In a blender, combine sourdough discard, eggs, milk, flour, sugar, vanilla, and salt. Blend on high for 30 seconds until smooth. Tip: Let the batter rest for 10 minutes for extra fluffiness.
3. Melt butter: Carefully remove the hot skillet from the oven, add butter, and swirl to coat the bottom and sides. Tip: The butter should sizzle but not brown.
4. Pour batter: Quickly pour the batter into the center of the skillet. It should sizzle slightly as it hits the pan.
5. Bake to perfection: Return the skillet to the oven and bake for 20 minutes. Do not open the oven door! Tip: The Dutch baby is done when puffed and golden around the edges.
6. Serve immediately: Dust with powdered sugar and slice into wedges. The pancake will deflate slightly, but that’s part of its charm.

This Dutch baby is a showstopper with its crispy edges and custardy center. Serve it with a drizzle of maple syrup or a pile of fresh berries for a breakfast that feels fancy but is secretly simple.

Conclusion

With 18 delicious ways to turn sourdough discard into breakfast magic, this roundup proves that nothing goes to waste in a creative kitchen! Whether you’re craving pancakes, muffins, or savory bakes, there’s something here to start your day right. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!