Are you tired of throwing away your sourdough starter’s excess liquid? Think again! That discarded dough can be used to create a wide variety of delicious and flavorful treats. From sweet breakfast options like pancakes and waffles, to savory snacks and indulgent desserts, the possibilities are endless.
In this article, we’ll explore 18 mouth-watering recipes that put your sourdough discard to good use. Whether you’re in the mood for something classic and comforting or something new and adventurous, we’ve got you covered. So go ahead, get creative, and make the most of that excess dough!
Classic Sourdough Discard Pancakes
Transforming sourdough discard into a delicious breakfast treat! This simple recipe yields fluffy, flavorful pancakes that will make the most of your sourdough starter’s natural yeast.
Ingredients:
• 1 cup sourdough discard (at its peak activity)
• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 large egg
• 1/4 cup milk
• 2 tablespoons melted butter, plus more for greasing the pan
Instructions:
1. In a bowl, whisk together discard, flour, sugar, and salt.
2. In a separate bowl, whisk egg until frothy. Add milk and whisk until smooth.
3. Pour wet ingredients into dry, stirring gently to combine.
4. Melt butter in microwave (10-15 seconds) or on the stovetop. Allow it to cool slightly.
5. Fold melted butter into batter until just combined.
6. Preheat a non-stick skillet or griddle over medium heat. Grease with butter.
7. Drop batter by 1/4 cupfuls onto the pan. Cook for 2-3 minutes, until bubbles form and edges start to dry.
8. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes (depending on pan size)
Enjoy your delicious sourdough discard pancakes!
Blueberry Sourdough Discard Pancakes
Make the most of your sourdough starter’s discard by transforming it into a delicious and fluffy pancake recipe, packed with sweet blueberries.
Ingredients:
– 1 cup sourdough starter (discard)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, combine sourdough starter, milk, egg, and melted butter. Whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
7. Serve warm with confectioners’ sugar (optional).
Cooking Time: 15-20 minutes
Banana Walnut Sourdough Discard Pancakes
Transform your sourdough discard into a delicious breakfast treat with these moist and flavorful pancakes.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 ripe bananas, mashed
– 1/4 cup chopped walnuts
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon melted butter
Instructions:
1. In a bowl, whisk together the sourdough discard, mashed bananas, and sugar until smooth.
2. Add the chopped walnuts, salt, and melted butter. Whisk until well combined.
3. Crack in the egg and whisk until fully incorporated.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on pancake size)
Chocolate Chip Sourdough Discard Pancakes
Transform your sourdough discard into a sweet breakfast treat with these Chocolate Chip Sourdough Discard Pancakes. Perfect for using up excess starter and satisfying your cravings!
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon unsalted butter, melted
– 1 large egg
– 1 tablespoon chocolate chips (semi-sweet or milk)
Instructions:
1. Preheat your skillet or griddle to medium-high heat.
2. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and stir until smooth.
4. Fold in chocolate chips.
5. Using a 1/4 cup measuring cup, scoop batter onto the skillet or griddle.
6. Cook for 2-3 minutes on the first side, until bubbles form. Flip and cook for an additional 1-2 minutes.
7. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Cooking Time: 4-5 minutes per batch
Pumpkin Spice Sourdough Discard Pancakes
Pumpkin Spice Sourdough Discard Pancakes: A Delicious Way to Use Up Your Sourdough Starter’s Byproduct
These fluffy and flavorful pancakes are perfect for using up your sourdough starter’s discard, adding a hint of pumpkin spice and fall flair to your breakfast routine.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon pumpkin pie spice
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Maple syrup or honey (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, and salt.
2. Add the sourdough starter discard, baking powder, and pumpkin pie spice to the dry ingredients. Whisk until smooth.
3. Crack in the egg and whisk until fully incorporated.
4. Fold in the melted butter.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on pancake size)
Serve warm with a drizzle of maple syrup or honey, if desired.
Cinnamon Roll Sourdough Discard Pancakes
Transform your sourdough discard into a sweet and fluffy pancake, infused with the warmth of cinnamon rolls.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon baking powder
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Pinch of salt
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, cinnamon, and baking powder.
2. In a separate bowl, whisk together egg and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Let the mixture rest for 5 minutes to allow the starches to hydrate.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop the batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes (depending on the size of your pancakes)
Apple Cinnamon Sourdough Discard Pancakes
Start your day with a delicious and wholesome breakfast using your sourdough starter discard! These moist pancakes are infused with the warmth of cinnamon and the sweetness of apples, making them a perfect treat for any time.
Ingredients:
– 1 cup sourdough starter discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 1/4 cup diced apples (about 1 medium apple)
– Unsalted butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together starter discard, flour, sugar, cinnamon, and salt.
2. Add egg, milk, and diced apples; mix until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
4. Using 1/4 cup measuring cups, scoop batter onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with your favorite toppings!
Cooking Time: 4-6 pancakes (depending on size)
Lemon Poppy Seed Sourdough Discard Pancakes
Transform your sourdough discard into a delicious and bright breakfast treat. These pancakes are infused with the citrusy zest of lemon and the nutty crunch of poppy seeds.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon unsalted butter, melted
– 1 tablespoon poppy seeds
Instructions:
1. In a bowl, whisk together discard, flour, sugar, and baking powder.
2. In a separate bowl, whisk together egg, lemon juice, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the poppy seeds.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook for an additional 1 minute.
Cooking Time: 15-20 minutes
Maple Pecan Sourdough Discard Pancakes
Elevate your pancake game with the rich flavors of maple and pecans, courtesy of your sourdough discard. These fluffy, flavorful pancakes are perfect for a weekend brunch or a special treat.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons pure maple syrup
– 1 tablespoon melted unsalted butter
– 1/4 cup chopped pecans
Instructions:
1. In a bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, combine sourdough discard, egg, milk, maple syrup, and melted butter. Whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Fold in chopped pecans.
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
Cooking Time: 8-10 minutes (depending on pancake size)
Strawberry Sourdough Discard Pancakes
Transform your sourdough discard into delicious pancakes filled with the sweetness of strawberries. This simple recipe yields a batch of fluffy, flavorful pancakes perfect for breakfast or brunch.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon melted butter
– 1/2 cup hulled and sliced strawberries
– Confectioners’ sugar (optional)
Instructions:
1. In a bowl, whisk together sourdough starter discard, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in sliced strawberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another minute.
7. Serve warm with confectioners’ sugar (optional).
Cooking Time: 15-20 minutes
Peanut Butter Sourdough Discard Pancakes
Turn yesterday’s sourdough discard into a delicious breakfast treat with these moist and flavorful pancakes, infused with the rich taste of peanut butter.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup creamy peanut butter
– 1 large egg
– 1 tablespoon milk
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add the sourdough discard, peanut butter, egg, and milk to the dry ingredients. Whisk until smooth and free of lumps.
3. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
4. Using a 1/4 cup measuring cup, scoop batter onto the pan.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 8-10 minutes (4-5 pancakes at a time)
Enjoy your peanut butter sourdough discard pancakes with a drizzle of honey, maple syrup, or whipped cream!
Savory Herb Sourdough Discard Pancakes
These pancakes are a perfect way to use up your sourdough starter discard, infusing them with the earthy flavor of herbs and savory notes. They’re perfect for a weekend brunch or as a snack.
Ingredients:
– 1/2 cup sourdough starter discard
– 1/4 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon chopped fresh herbs (such as chives, parsley, or thyme)
– 1 tablespoon olive oil
– 1 large egg
– 1 tablespoon buttermilk
Instructions:
1. In a bowl, whisk together flours, salt, and baking powder.
2. Add sourdough starter discard, chopped herbs, and olive oil. Whisk until smooth.
3. Beat in the egg and buttermilk until well combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Sweet Potato Sourdough Discard Pancakes
Elevate your breakfast game with these fluffy and flavorful pancakes, utilizing sourdough discard and sweet potatoes for added depth and complexity.
Ingredients:
– 1/2 cup sourdough discard (at room temperature)
– 1 large ripe sweet potato, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Maple syrup or honey (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. Add the sourdough discard, mashed sweet potato, egg, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
4. Using a 1/4 cup measuring cup, scoop batter onto the skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes or until golden brown.
7. Serve warm with your preferred toppings, such as maple syrup, honey, butter, or fresh fruit.
Cooking Time: 15-20 minutes (depending on the number of pancakes)
Oatmeal Raisin Sourdough Discard Pancakes
Take your sourdough discard to the next level by incorporating it into a batch of fluffy oatmeal raisin pancakes. This recipe is perfect for using up excess sourdough starter and adding natural sweetness from the oatmeal and raisins.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– 1/4 cup chopped raisins
Instructions:
1. In a bowl, whisk together sourdough discard, oats, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in chopped raisins.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 15-20 minutes total.
Chocolate Banana Sourdough Discard Pancakes
Transform your sourdough discard into a decadent breakfast treat by infusing it with the sweetness of banana and the depth of dark chocolate.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 ripe bananas, mashed
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon sugar
– 1 large egg
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil or butter
Instructions:
1. In a bowl, whisk together sourdough discard, mashed banana, cocoa powder, and sugar until smooth.
2. Add the egg and whisk until well combined.
3. Melt the coconut oil or butter and add it to the mixture; whisk until fully incorporated.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 8-10 pancakes in total, depending on size.
Almond Joy Sourdough Discard Pancakes
Transform your sourdough discard into a decadent breakfast treat with these Almond Joy Sourdough Discard Pancakes. With the perfect balance of nutty flavors, sweet coconut, and tangy sourdough, you’ll be hooked from the first bite.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1 large egg
– 1/4 cup toasted almonds, chopped
– 1 tablespoon honey or maple syrup (optional)
– Coconut flakes and additional toasted almonds for garnish (optional)
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, and salt.
2. Add coconut milk, egg, and chopped almonds; stir until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cupfuls of batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook an additional 1-2 minutes, until golden brown.
7. Serve warm with honey or maple syrup drizzled on top (if desired). Garnish with coconut flakes and toasted almonds (if desired).
Cooking Time: 4-5 minutes per batch
Carrot Cake Sourdough Discard Pancakes
Transform your sourdough discard into a delicious breakfast treat with these Carrot Cake Sourdough Discard Pancakes. Perfect for using up excess starter and indulging in the warm, comforting flavors of carrot cake.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 1 large egg
– 1/2 cup grated carrots
– Unsalted butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and vanilla extract.
2. Add sourdough discard, egg, and grated carrots to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil as needed.
4. Using 1/4 cup measuring cups, scoop pancake batter onto the pan.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 10-12 minutes total (4-6 pancakes)
Gluten-Free Sourdough Discard Pancakes
These fluffy pancakes are a perfect way to repurpose your sourdough starter’s discard, reducing waste and creating a tasty breakfast treat.
Ingredients:
– 1 cup sourdough starter (discard)
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon melted butter or oil
– Fresh fruit, syrup, or honey for topping (optional)
Instructions:
1. In a bowl, whisk together starter, flour, sugar, and salt.
2. Crack in the egg and whisk until smooth.
3. Add melted butter or oil and mix well.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook an additional 1-2 minutes, until golden brown.
8. Serve warm with your favorite toppings.
Cooking Time: 10-12 minutes total (5-6 minutes per side)
Enjoy your delicious gluten-free sourdough discard pancakes!
Summary
Get ready to elevate your pancake game with these 18 delicious sourdough discard recipes! From classic buttermilk pancakes to indulgent treats like chocolate chip and carrot cake, there’s something for everyone. Add some fruit, nuts, or spices to give your pancakes an extra boost of flavor. Plus, many of these recipes are gluten-free or vegan-friendly, making them perfect for those with dietary restrictions. Whether you’re a sourdough newbie or a seasoned pro, these pancake recipes are sure to please both kids and adults alike.
