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

Got sourdough discard to use up? These fluffy pancakes are the perfect way to transform it into a breakfast treat with a subtle tang and golden crisp edges.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• Pure maple syrup, for serving

Instructions

1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the egg, then stir in the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix just until combined (small lumps are okay).
3. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface and edges look set.
4. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adding more butter to the pan as needed.
5. Serve warm with a generous drizzle of maple syrup.

The sourdough discard adds a subtle depth of flavor and extra lift, making these pancakes irresistibly light yet satisfyingly crisp.

Tip: Let the batter rest for 10 minutes before cooking to allow the sourdough to work its magic for even fluffier results.

Sourdough Discard Waffles with Fresh Berries

Got leftover sourdough starter? Turn it into crispy, tangy waffles topped with juicy berries for a breakfast that feels fancy but couldn’t be simpler.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/4 cup melted butter, slightly cooled
• 3/4 cup buttermilk
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F).
2. In a large bowl, whisk together the sourdough discard, flour, sugar, baking soda, and salt.
3. In another bowl, beat the egg, then stir in the melted butter, buttermilk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay). Let the batter rest for 5 minutes—it’ll puff up slightly.
5. Lightly grease the waffle iron, then cook the batter in batches (about 1/2 cup per waffle) for 3–4 minutes, or until golden and crisp.
6. Serve immediately with fresh berries and a drizzle of maple syrup.

The sourdough adds a subtle tang and extra crispness to these waffles, while the berries keep every bite bright and fresh. Tip: For extra-fluffy waffles, separate the egg—whisk the white to soft peaks and fold it in last!

Sourdough Discard Cinnamon Rolls

Got extra sourdough discard? Turn it into soft, tangy-sweet cinnamon rolls with a sticky caramelized glaze—no waste, all flavor.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 1/4 cup whole milk, warmed to 110°F
• 3 tbsp granulated sugar
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp softened butter (for filling)

Instructions

1. Make the dough: In a bowl, whisk together sourdough discard, warmed milk, 3 tbsp granulated sugar, melted butter, egg, and 1 tsp vanilla. Fold in 1 1/2 cups flour, 1/2 tsp salt, and 1/2 tsp baking soda until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth.
2. Roll & fill: Roll dough into a 12″x8″ rectangle. Spread 2 tbsp softened butter over the surface, then sprinkle evenly with 1/4 cup brown sugar and 1 tbsp cinnamon. Tightly roll into a log, slice into 8 pieces, and arrange in a greased 9″ round pan.
3. Bake: Cover and let rest 30 minutes. Preheat oven to 375°F. Bake for 22–25 minutes until golden and puffed.

The sourdough adds a subtle tang that balances the sweetness, while the edges caramelize into sticky perfection. Tip: For extra gooey rolls, drizzle with cream before baking—it seeps into the layers for a richer finish.

Sourdough Discard Banana Bread

Got extra sourdough starter and overripe bananas? This banana bread is the perfect way to use them up—moist, tangy, and just sweet enough.

Ingredients

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed starter)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla extract until smooth.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon. Gently fold into the wet ingredients until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sourdough discard adds a subtle tang that balances the sweetness, while keeping the crumb extra tender. Perfect with a swipe of butter or a drizzle of honey!

Tip: For extra texture, fold in 1/2 cup chopped walnuts or chocolate chips with the dry ingredients.

Sourdough Discard Blueberry Muffins

Got extra sourdough starter? These tender, tangy muffins are the perfect way to use it up—bursting with juicy blueberries in every bite.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sourdough discard (unfed)
• 1/4 cup whole milk
• 1 large egg
• 3 tbsp melted butter, cooled
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 375°F. Line a muffin tin with 9 paper liners or grease lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup sourdough discard, 1/4 cup whole milk, 1 large egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay). Gently fold in blueberries.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 20–22 minutes, until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The sourdough discard adds a subtle tang and keeps these muffins moist for days—if they last that long! For extra crunch, sprinkle the tops with coarse sugar before baking.

Tip: If using frozen blueberries, toss them in 1 tbsp flour first to prevent sinking.

Sourdough Discard French Toast

Got leftover sourdough starter? Transform it into the most decadent French toast with a subtle tang and custardy center.

Ingredients:

• 1 cup sourdough discard (unfed)
• 3 large eggs
• 1/2 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 4 thick slices of brioche or challah bread
• 2 tbsp unsalted butter, for cooking
• Maple syrup, for serving

Instructions:

1. In a shallow bowl, whisk together the sourdough discard, eggs, whole milk, 2 tbsp sugar, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.
2. Heat a large skillet over medium-low heat and melt 1 tbsp butter. Dip each slice of bread into the batter, letting it soak for 20 seconds per side.
3. Cook the soaked bread for 3–4 minutes per side until deeply golden and crisp at the edges. Add the remaining 1 tbsp butter to the skillet as needed.
4. Serve immediately with maple syrup.

The sourdough discard adds a subtle complexity to the custard, while the thick bread stays pillowy inside—like a cross between French toast and bread pudding.

Tip: For extra crunch, sprinkle soaked bread with turbinado sugar before cooking.

Sourdough Discard Breakfast Cookies

These sourdough discard breakfast cookies are the perfect way to use up leftover starter—tender, lightly sweet, and packed with cozy cinnamon warmth.

• 1 cup sourdough discard (unfed, at room temperature)
• ½ cup creamy peanut butter
• ¼ cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• ½ cup whole wheat flour
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup chocolate chips or chopped nuts (optional)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sourdough discard, peanut butter, maple syrup, egg, and 1 tsp vanilla extract until smooth.
3. Stir in rolled oats, whole wheat flour, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt until just combined. Fold in chocolate chips or nuts if using.
4. Scoop 2-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
5. Bake for 12–14 minutes until edges are set but centers are still soft. Cool on the sheet for 5 minutes before transferring.

The tangy sourdough adds a subtle depth that makes these cookies taste like they took way more effort than they did! Store extras in an airtight container for quick grab-and-go breakfasts.

Tip: For extra chew, let the dough rest for 30 minutes before baking—this helps the oats absorb moisture.

Sourdough Discard Scrambled Egg Muffins

These fluffy, savory muffins are the perfect way to use up sourdough discard while whipping up a protein-packed breakfast—great for meal prep or a crowd!

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
2. In a large bowl, whisk together the sourdough discard, eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Fold in the shredded cheddar cheese and 1 tbsp chopped chives (reserve the rest for garnish).
4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Drizzle with 1 tbsp melted butter.
5. Bake for 18–20 minutes until the tops are puffed and lightly golden. A toothpick inserted should come out clean.
6. Cool for 5 minutes, then garnish with remaining chives before serving.

The sourdough discard adds a subtle tang and keeps these muffins tender—almost like a cross between a soufflé and a classic scramble!

Tip: For extra flavor, swap cheddar for crumbled feta and add a pinch of smoked paprika to the batter.

Sourdough Discard Breakfast Pizza

Turn your sourdough discard into a crispy, cheesy breakfast pizza loaded with eggs and bacon—perfect for lazy weekend mornings.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 2 tbsp olive oil, divided
• 4 slices bacon, chopped
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1 tbsp chopped chives

Instructions:

1. Preheat oven to 425°F. In a bowl, mix sourdough discard, flour, 1/2 tsp salt, and 1/2 tsp garlic powder until a shaggy dough forms.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium. Press the dough into the skillet, forming a thin crust. Cook for 3–4 minutes until the bottom is set.
3. Scatter bacon over the crust, then sprinkle with cheddar cheese. Crack eggs on top, spacing them apart.
4. Transfer the skillet to the oven and bake for 10–12 minutes, until the egg whites are set and the crust is golden.
5. Drizzle with remaining 1 tbsp olive oil, sprinkle with chives, and slice to serve.

The tangy sourdough crust pairs perfectly with the runny yolks and smoky bacon—no need for takeout when you’ve got this one-pan wonder!

Tip: For extra crispiness, broil the pizza for the last 1–2 minutes (watch closely!).

Sourdough Discard Scones with Jam

Got sourdough discard to use up? These tender, buttery scones with pockets of jam are your new breakfast bestie.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough discard (unfed)
• 1/4 cup heavy cream, plus extra for brushing
• 1/3 cup thick jam (like strawberry or raspberry)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Stir in sourdough discard and heavy cream until just combined (dough will be shaggy).
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Place wedges 2 inches apart on the baking sheet.
5. Press a thumbprint into the center of each scone, fill with 2 tsp jam, then brush edges with heavy cream.
6. Bake for 18–20 minutes until golden. Cool 5 minutes before serving.

The sourdough discard adds a subtle tang that balances the sweet jam—plus, they stay moist for days! Tip: Freeze unbaked scones for a quick bake-and-go treat later.

Sourdough Discard Crepes with Nutella

Got sourdough discard to use up? These tender, slightly tangy crepes are the perfect vehicle for a generous smear of Nutella—breakfast just got a major upgrade.

Ingredients:

• 1 cup sourdough discard (unfed)
• 2 large eggs
• 1 cup whole milk
• 2 tbsp melted butter, plus extra for the pan
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/3 cup Nutella, warmed slightly for drizzling

Instructions:

1. In a blender, combine the sourdough discard, eggs, milk, 2 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp salt. Blend until smooth, then add the flour and pulse just until incorporated. Let the batter rest for 10 minutes.
2. Heat a 10-inch nonstick skillet over medium-low and lightly brush with butter. Pour 1/4 cup batter into the center, swirling immediately to coat the pan thinly. Cook for 1–2 minutes until edges lift easily, then flip and cook for 30 seconds more. Repeat with remaining batter.
3. Spread each warm crepe with 1–2 tsp Nutella, fold into quarters, and drizzle with extra if desired.

The sourdough adds a subtle tang that balances the rich Nutella, while the lacy edges give these crepes a delicate crispness.

Tip: For extra flair, top with sliced bananas or a dusting of powdered sugar before serving.

Sourdough Discard Granola Bars

Transform your sourdough discard into wholesome, chewy granola bars packed with nutty flavor and a hint of cinnamon—perfect for breakfast on the go or an afternoon pick-me-up.

• 1 cup sourdough discard (unfed)
• 2 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup chopped almonds
• 1/4 cup mini chocolate chips (optional)

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix 1 cup sourdough discard, 1/2 cup peanut butter, 1/3 cup honey, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 1 tsp cinnamon, and 1/2 tsp salt until smooth.
3. Fold in 2 cups oats and 1/2 cup chopped almonds until fully coated. Stir in 1/4 cup chocolate chips (if using).
4. Press the mixture firmly into the prepared pan. Bake for 25–30 minutes until the edges are golden and the center is set.
5. Cool completely in the pan, then lift out using the parchment and slice into bars.

The sourdough discard adds a subtle tang that balances the sweetness, while the oats and almonds give these bars a satisfying crunch. Store extras in an airtight container for up to a week!

Tip: For extra-sticky bars, wrap them individually in parchment and freeze for up to a month—just thaw at room temperature before eating.

Sourdough Discard Breakfast Casserole

This hearty casserole turns your leftover sourdough discard into a golden, savory breakfast bake packed with fluffy eggs and melty cheese—perfect for lazy weekends or brunch with friends.

Ingredients:

• 2 cups sourdough discard (unfed)
• 6 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced cooked bacon or sausage
• 1/4 cup chopped green onions
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp unsalted butter.
2. In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Fold in 2 cups sourdough discard, 1 cup shredded cheddar cheese, diced bacon or sausage, and 1/4 cup chopped green onions until evenly combined.
4. Pour mixture into the prepared dish and bake for 35–40 minutes, until the center is set and the top is golden brown.

The tangy sourdough discard soaks up the custard for a texture that’s crisp on top and tender underneath—like a cross between French toast and a strata.

Tip: Let it rest for 5 minutes before slicing to keep the layers neat!

Sourdough Discard Bagels with Cream Cheese

Got sourdough discard sitting around? Turn it into chewy, golden bagels with a tangy twist—perfect for slathering with cream cheese.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 2 cups bread flour
• 1 tbsp honey
• 1 tsp salt
• 1 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 1 tbsp baking soda (for boiling)
• 1 egg, beaten (for egg wash)
• Everything bagel seasoning (for topping)
• Cream cheese, for serving

Instructions

1. In a large bowl, whisk together the sourdough discard, honey, warm water, and yeast. Let sit for 5 minutes until bubbly.
2. Add the bread flour and salt, mixing until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise at room temperature for 1 hour or until doubled.
4. Divide dough into 6 equal pieces. Roll each into a rope, then pinch the ends together to form a ring. Cover and rest for 20 minutes.
5. Preheat oven to 425°F. Bring a large pot of water to a boil and add the baking soda. Boil bagels for 30 seconds per side, then transfer to a parchment-lined baking sheet.
6. Brush boiled bagels with beaten egg and sprinkle generously with everything bagel seasoning. Bake for 20–22 minutes until deeply golden.
7. Let cool slightly before slicing and serving with cream cheese.

The sourdough discard adds a subtle tang and extra chewiness you won’t get with regular bagels—plus, no waste!

Tip: For extra shine, add 1 tbsp sugar to the boiling water along with the baking soda.

Sourdough Discard Frittata with Vegetables

Got extra sourdough discard? This fluffy, savory frittata turns it into a hearty breakfast or brunch star, packed with fresh veggies and a hint of tang.

Ingredients:

• 1 cup sourdough discard (unfed)
• 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 chopped spinach
• 1/4 cup diced red onion
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together sourdough discard, eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium. Add bell peppers, spinach, and red onion; sauté for 3–4 minutes until softened.
3. Pour the egg mixture over the veggies, swirling the pan to distribute evenly. Sprinkle cheddar cheese on top.
4. Cook undisturbed for 2 minutes, then transfer to the oven. Bake for 18–20 minutes until the center is set and edges are golden.
5. Let cool 5 minutes before slicing. The sourdough discard adds a subtle tang and extra lift, making this frittata irresistibly fluffy.

Tip: For a crispier top, broil for the last 1–2 minutes—just keep an eye on it!

Sourdough Discard Coffee Cake

Got sourdough discard to use up? This tender, cinnamon-swirled coffee cake is the perfect way to transform it into something sweet and satisfying.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 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 whole milk
• 1/3 cup packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp melted butter (for topping)

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan.
2. In a large bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Beat in the egg and 1 tsp vanilla, then stir in the sourdough discard.
3. In another bowl, whisk together flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Alternate adding the dry ingredients and 1/2 cup milk to the batter, mixing just until combined.
4. Pour half the batter into the pan. In a small bowl, mix 1/3 cup brown sugar and 1 tbsp cinnamon. Sprinkle half over the batter, then repeat layers. Drizzle 2 tbsp melted butter on top.
5. Bake for 35–40 minutes until a toothpick comes out clean. Cool slightly before serving.

The sourdough discard adds a subtle tang that balances the warm cinnamon swirl, making this cake extra-moist with just the right amount of sweetness.

Tip: For extra crunch, sprinkle chopped walnuts over the cinnamon layer before adding the second half of the batter.

Sourdough Discard Breakfast Burritos

Turn your sourdough discard into something magical with these hearty, flavor-packed breakfast burritos—perfect for lazy weekend mornings or meal prep!

Ingredients:

• 1 tbsp olive oil
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onion
• 4 large eggs, beaten
• 1/2 cup sourdough discard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 large flour tortillas
• 2 tbsp salsa (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add bell peppers and onion, sautéing for 3–4 minutes until softened.
2. Pour beaten eggs into the skillet, stirring gently until just set, about 2 minutes. Remove from heat.
3. In a small bowl, whisk sourdough discard with salt and pepper. Pour into the same skillet (no need to clean) and cook over medium-low heat for 1–2 minutes, stirring, until slightly thickened.
4. Fold the sourdough mixture into the scrambled eggs, then sprinkle with cheddar cheese until melted.
5. Divide the filling between tortillas, drizzle with salsa if using, and roll into burritos.

The sourdough discard adds a subtle tang and extra fluffiness to the eggs—a game-changer for burrito fillings!

Tip: For crispier burritos, warm them in a dry skillet for 1–2 minutes per side after rolling.

Sourdough Discard Dutch Baby Pancake

Put that sourdough discard to work with this puffy, golden Dutch baby—a showstopper breakfast that’s easier than it looks!

Ingredients

• 3 large eggs
• ½ cup sourdough discard (unfed)
• ½ cup whole milk
• 1 tbsp granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp unsalted butter
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside to heat.
2. In a blender, combine eggs, sourdough discard, whole milk, 1 tbsp granulated sugar, ½ tsp vanilla extract, and ¼ tsp salt. Blend until smooth, about 30 seconds.
3. Carefully remove the hot skillet from the oven. Add 2 tbsp unsalted butter, swirling until melted and coating the pan.
4. Pour the batter into the skillet and immediately return to the oven. Bake for 20 minutes until puffed and deeply golden at the edges.
5. Remove from oven (it will deflate slightly) and dust generously with powdered sugar. Serve warm.

The sourdough discard adds a subtle tang and extra crispiness to this classic—no flipping or fussing required!

Tip: For a fun twist, scatter fresh berries or a drizzle of maple syrup over the top before serving.

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!