Description
A delicious collection of easy sourdough discard breakfast recipes, including pancakes, muffins, crepes, and waffles — perfect for reducing waste and starting your day with flavor.
Ingredients
1 cup sourdough discard
1 cup all-purpose flour
1 cup milk
1 egg
2 tablespoons sugar
1 teaspoon baking soda or baking powder
1/2 teaspoon salt
2 tablespoons melted butter
Optional add-ins: blueberries, chocolate chips, nuts, cinnamon, vanilla
Instructions
1. Whisk sourdough discard, milk, egg, and melted butter in a mixing bowl.
2. In a separate bowl, combine flour, sugar, salt, and baking soda or powder.
3. Mix dry ingredients into the wet ingredients until just combined.
4. For pancakes: pour batter onto a greased hot skillet and cook until bubbles form. Flip and cook until golden.
5. For muffins: preheat oven to 375°F (190°C), divide batter into muffin cups, and bake for 20–25 minutes.
6. For crepes: thin batter with extra milk, pour into a greased skillet, swirl to coat, and cook 1–2 minutes per side.
7. For waffles: preheat waffle iron, pour in batter, and cook until golden brown and crispy.
8. Serve hot with your favorite toppings like fruit, syrup, or yogurt.
Notes
Use fresh or refrigerated sourdough discard up to 1 week old.
Adjust batter thickness with milk or water depending on the recipe.
Let crepe or waffle batter rest for 10 minutes for better texture.
Freeze leftover pancakes, waffles, or muffins for quick breakfasts later.
Customize with sweet or savory ingredients to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Varies
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg