Sourdough Discard Recipes That Turn Leftovers Into Delicious Homemade Bakes

Don’t toss that sourdough discard! Transform leftover starter into delicious homemade bakes like pancakes, muffins, and crackers with tangy flavor and zero waste.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Breakfast, Brunch, Snack

Cuisine: American, Zero-Waste

Calories: 260

Ingredients Equipment Method Notes

Ingredients

Primary Ingredients

1 cup fresh sourdough discard (12–24 hours old)
2 cups all-purpose flour or whole wheat for more flavor
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar

Flavor Enhancers

2 large eggs room temperature
1/4 cup melted butter or vegetable oil
1 cup buttermilk or whole milk
1 teaspoon vanilla extract optional

Optional Add-ins

1/2 cup nuts, dried fruit, or seeds optional

Equipment

Mixing Bowls
Measuring Cups and Spoons
Rubber Spatula or Wooden Spoon
Whisk
Baking Pan or Muffin Tin

Method

Whisk your sourdough discard until smooth in a large bowl. Let it rest at room temperature if coming from the fridge.
In a separate bowl, mix together flour, baking soda, salt, and sugar until fully combined.
In another bowl or large measuring cup, whisk together eggs, melted butter, and milk until smooth. Add vanilla if using.
Add the wet ingredients to the discard. Stir gently, then add dry ingredients and fold until just combined. Don’t overmix.
Gently fold in any optional add-ins like nuts, seeds, or dried fruit. Transfer batter into a greased baking dish or muffin tin.
Bake at 375°F (190°C) for 15–25 minutes, depending on recipe size, until golden and a toothpick comes out clean. Cool before serving.

Notes

For best texture, use discard that is 12–24 hours old. Batter should be thick but pourable. Store leftovers in airtight containers or freeze for up to 3 months.