50+ Delightful Saturday Sourdough Discard Recipes to Try Today

If you’re a sourdough baker, you know that the discard can pile up quickly.

Instead of tossing it out, why not put that excess starter to good use?

Saturdays are the perfect time to experiment with new recipes, and what better way to make the most of your sourdough discard than with over 50 creative and delicious ideas?

From breakfast treats like pancakes and waffles to savory dishes like pizza and breadsticks, sourdough discard is incredibly versatile and can elevate any meal.

In this blog post, we’ve rounded up 50+ amazing recipes that will help you transform your sourdough discard into mouthwatering dishes your family and friends will love.

Whether you’re baking, frying, or even making dessert, these recipes will help you use your discard in exciting and unexpected ways.

So, grab your sourdough starter and let’s get cooking!

50+ Delightful Saturday Sourdough Discard Recipes to Try Today

Sourdough discard doesn’t have to be a nuisance—it can be a treasure trove of baking and cooking opportunities!

From scrumptious breakfast items to delicious snacks and even desserts, the possibilities are endless.

These 50+ Saturday sourdough discard recipes give you a chance to reduce food waste while enjoying a variety of flavorful dishes.

So next time you find yourself with extra starter, don’t throw it away—use it to create something delicious!

Whether you’re a seasoned baker or just starting your sourdough journey, these recipes are sure to inspire you to make the most of your discard.

Saturday Morning Sourdough Discard Pancakes

These fluffy sourdough discard pancakes are the perfect Saturday morning breakfast. They combine the tangy flavor of sourdough discard with a light and airy texture. Quick and easy to make, this recipe ensures that you won’t waste any sourdough discard while enjoying a delicious, comforting breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• Butter or oil for frying

Instructions:

1. In a medium-sized bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy—do not overmix.
4. Heat a skillet or griddle over medium heat and add a little butter or oil to coat the surface.
5. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adding more butter or oil as needed.

These sourdough discard pancakes are an excellent way to repurpose leftover starter and create a breakfast the whole family will love. The pancakes are tender with a subtle sourdough tang that enhances their flavor. Serve with syrup, fresh berries, or whipped cream for an indulgent Saturday morning treat. Not only are these pancakes quick and easy, but they’re also a fantastic way to reduce waste while enjoying a delicious, homemade meal.

Saturday Sourdough Discard Crackers

Sourdough discard crackers offer a savory and crunchy snack that’s perfect for your Saturday afternoon. With a few simple ingredients, you can turn your sourdough discard into crispy crackers that are perfect for dipping or just snacking on their own. This recipe is a great way to use up leftover starter and create a delicious snack without much effort.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the sourdough discard, flour, olive oil, sea salt, garlic powder, black pepper, and rosemary (if using) until the dough comes together.
3. Roll the dough out onto a lightly floured surface until it’s about 1/8 inch thick.
4. Cut the dough into squares or rectangles with a knife or pizza cutter.
5. Transfer the crackers to the prepared baking sheet, spacing them evenly apart.
6. Bake for 12-15 minutes, or until the crackers are golden brown and crisp.
7. Allow the crackers to cool completely before serving.

These sourdough discard crackers are an easy and tasty way to use up your starter while creating a delightful snack. The olive oil adds a rich, smooth texture, while the rosemary and garlic powder bring savory flavors that will have you reaching for more. These crackers are perfect for serving with cheese, dips, or just as a crunchy snack throughout the day. They can also be stored in an airtight container for up to a week, making them a great snack to have on hand all week long.

Saturday Sourdough Discard Banana Bread

This moist and flavorful sourdough discard banana bread is a twist on the classic banana bread recipe. The addition of sourdough starter adds a subtle tang, which balances out the sweetness of ripe bananas. It’s a perfect weekend bake that makes use of your sourdough discard and fills your home with the comforting aroma of banana bread.

Ingredients:

• 1/2 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough discard, mashed bananas, sugar, brown sugar, melted butter, vanilla extract, and eggs. Stir well.
3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sourdough discard banana bread is an excellent way to utilize leftover starter while enjoying a classic treat with a slight tang. The texture is incredibly moist, and the subtle sourdough flavor complements the sweetness of the bananas perfectly. Whether served for breakfast, as a snack, or even dessert, this banana bread is a crowd-pleaser. It also freezes well, so you can enjoy it later in the week or share it with friends and family.

Saturday Sourdough Discard Pizza Dough

Transform your sourdough discard into a flavorful, chewy pizza crust with this simple recipe. The sourdough discard adds a unique tang and depth of flavor to the pizza dough, making it perfect for your Saturday pizza night. This recipe yields a soft yet crisp crust that pairs perfectly with any toppings you choose.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon active dry yeast
• 3/4 cup warm water

Instructions:

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, mix the sourdough discard, flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, and stir until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it doubles in size.
6. Preheat your oven to 475°F (245°C).
7. Punch down the dough, divide it into two portions, and roll each into a thin circle.
8. Place the dough on a baking sheet or pizza stone and add your favorite toppings.
9. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.

This sourdough discard pizza dough is a game-changer for your pizza night. The natural tang from the sourdough discard gives the crust a delightful depth of flavor, while the dough remains soft yet sturdy enough to hold your favorite toppings. It’s the perfect way to use up leftover starter and create a homemade pizza that rivals your local pizzeria. The dough also freezes well, so you can make a big batch and store portions for later use, making it an easy go-to for busy nights.

Saturday Sourdough Discard Muffins

These tender sourdough discard muffins are a fantastic way to use up your starter while enjoying a light and fluffy breakfast or snack. The sourdough discard adds a tangy flavor that pairs wonderfully with sweet ingredients like cinnamon and sugar. These muffins are perfect for your Saturday mornings, and you can easily customize them with your favorite add-ins like berries or nuts.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup blueberries, chopped nuts, or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, combine the sourdough discard, milk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. If using, fold in the blueberries, nuts, or chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These sourdough discard muffins are soft, slightly tangy, and incredibly satisfying. The use of sourdough discard gives them a unique flavor profile that elevates a simple muffin recipe into something special. They’re great for breakfast, a snack, or even dessert. Plus, you can easily customize them with different mix-ins to suit your preferences. These muffins also freeze well, making them a convenient option for meal prep, so you can enjoy them anytime you need a quick, delicious bite.

Saturday Sourdough Discard Banana Pancakes

These fluffy sourdough discard banana pancakes are a delicious way to use up your starter and enjoy a flavorful breakfast. The banana adds natural sweetness, while the sourdough discard provides a subtle tang and texture. Perfect for a Saturday morning breakfast or brunch, these pancakes are sure to be a hit with the whole family.

Ingredients:

• 1/2 cup sourdough discard
• 1 ripe banana, mashed
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup milk
• 1 egg
• 2 tablespoons melted butter
• Butter or oil for cooking

Instructions:

1. In a bowl, mix together the mashed banana, sourdough discard, milk, egg, and melted butter.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be slightly lumpy—don’t overmix.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve the pancakes with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

These sourdough discard banana pancakes are a delightful way to use up your starter while enjoying a flavorful breakfast. The mashed banana adds moisture and sweetness, perfectly complemented by the tangy sourdough flavor. These pancakes are a delicious, unique twist on traditional pancakes and will quickly become a favorite in your breakfast rotation. They’re perfect for a slow, relaxed Saturday morning, and you can even freeze them for an easy breakfast throughout the week.

Saturday Sourdough Discard Flatbread

This simple and delicious sourdough discard flatbread is perfect for an easy Saturday meal. The tangy flavor of the sourdough discard adds depth to the flatbread, making it a fantastic accompaniment to dips, salads, or wraps. This recipe is quick to prepare and requires only a few ingredients, making it an ideal way to use up your sourdough discard without much fuss.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon baking powder
• 1/4 cup warm water (more if needed)

Instructions:

1. In a large bowl, combine the sourdough discard, flour, salt, olive oil, and baking powder.
2. Gradually add the warm water, stirring until the dough starts to come together. Knead the dough for about 5 minutes until smooth and elastic.
3. Divide the dough into 4-6 equal portions and roll each portion into a ball.
4. Roll out each ball of dough on a lightly floured surface into a thin circle (about 1/8 inch thick).
5. Heat a cast-iron skillet or non-stick pan over medium-high heat. Place one flatbread in the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook the other side for an additional 1-2 minutes.
6. Remove the flatbread from the skillet and keep warm while you cook the remaining flatbreads.

This sourdough discard flatbread is quick, easy, and versatile, making it a great addition to any meal. Whether served with hummus, yogurt, or used as a base for wraps or pizzas, the soft and chewy texture of this flatbread complements a variety of toppings. Plus, it’s a perfect way to utilize leftover sourdough starter while enjoying a homemade, fresh bread. You can store leftovers in an airtight container for a few days, or freeze them for a later use, making it a convenient option to have on hand.

Saturday Sourdough Discard Chocolate Chip Cookies

These sourdough discard chocolate chip cookies are a delicious and innovative twist on the classic cookie recipe. The tangy flavor of the sourdough discard adds complexity to the cookies, balancing the sweetness of the chocolate chips. These cookies are soft, chewy, and slightly crisp around the edges, making them an irresistible treat for any occasion.

Ingredients:

• 1 cup sourdough discard
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the sourdough discard, eggs, and vanilla extract until smooth and combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chocolate chips.
7. Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These sourdough discard chocolate chip cookies are a unique and delicious way to use up your sourdough starter. The slight tang from the discard enhances the rich sweetness of the chocolate chips, giving these cookies an intriguing depth of flavor. They’re perfect for any time you crave a comforting treat or want to share something special with friends and family. The cookies are chewy with a crisp edge, and they can be stored in an airtight container for up to a week or frozen for longer shelf life.

Saturday Sourdough Discard Banana Bread Pancakes

Sourdough discard banana bread pancakes are the perfect fusion of banana bread and pancakes, offering a deliciously fluffy breakfast treat with a hint of banana sweetness and a touch of sourdough tang. These pancakes are moist, flavorful, and perfect for a lazy Saturday brunch. They’re a great way to repurpose sourdough discard and use up overripe bananas.

Ingredients:

• 1/2 cup sourdough discard
• 1 ripe banana, mashed
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, combine the mashed banana, sourdough discard, egg, milk, melted butter, and vanilla extract. Mix until smooth.
2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix.
4. Heat a skillet or griddle over medium heat and grease with butter or oil.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter and keep the pancakes warm while serving.

These sourdough discard banana bread pancakes are the perfect weekend indulgence. They combine the best of both worlds—fluffy pancakes with the sweet and comforting flavor of banana bread. The sourdough discard gives the pancakes a unique tang, making them a bit more interesting than your average pancake. Serve with maple syrup, fresh fruit, or a dollop of whipped cream for a decadent Saturday breakfast that everyone will love. These pancakes are also great for meal prepping, as they can be stored in the fridge or freezer and reheated when needed.

Saturday Sourdough Discard Pizza Crust

Transform your sourdough discard into a flavorful, chewy pizza crust with this easy recipe. The sourdough starter not only helps reduce food waste but also imparts a tangy flavor that elevates your homemade pizza. Perfect for a Saturday night pizza night, this dough is easy to work with, and you can top it with your favorite pizza toppings for a customized meal.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 teaspoon active dry yeast

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until the mixture becomes frothy.
2. In a large bowl, mix the sourdough discard, flour, and salt.
3. Add the yeast mixture and olive oil to the flour mixture, stirring until it forms a dough.
4. Knead the dough for about 5 minutes, or until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until it doubles in size.
6. Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and divide it in half if you prefer two smaller pizzas.
7. Roll out the dough on a floured surface to your desired thickness, then transfer to a greased baking sheet or pizza stone.
8. Add your favorite pizza sauce, cheese, and toppings, and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

This sourdough discard pizza crust is a fantastic way to enjoy pizza at home with a distinctive flavor profile. The sourdough adds an extra depth and tang that complements any topping you choose. The dough is easy to make and forgiving, so it’s perfect for beginners or seasoned pizza makers alike. Pair it with fresh toppings and a crisp salad for a delicious weekend meal, or prep the dough in advance and freeze it for future pizza nights. This recipe is a must-try for any sourdough enthusiast!

Saturday Sourdough Discard Pretzels

These soft, chewy sourdough discard pretzels are a fun and delicious treat that’s perfect for a Saturday snack. The tangy flavor of the sourdough starter enhances the pretzels’ richness, giving them a unique twist. Whether enjoyed with mustard, cheese, or just on their own, these pretzels will quickly become a family favorite.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 3/4 cup warm water
• 2 teaspoons active dry yeast
• 1 tablespoon baking soda (for boiling)
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, mix the sourdough discard, flour, salt, and vegetable oil. Add the yeast mixture and stir until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth and elastic.
4. Cover the dough with a cloth and let it rise for about 1 hour, or until it doubles in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a long rope and shape it into a pretzel.
7. In a large pot, bring water to a boil and add the baking soda. Carefully drop each pretzel into the water and cook for about 30 seconds per side.
8. Remove the pretzels from the water and place them on a greased baking sheet. Sprinkle with coarse sea salt.
9. Bake for 12-15 minutes, or until golden brown.

These sourdough discard pretzels are a unique and delicious way to enjoy the flavor of sourdough in a new form. The combination of soft, chewy dough and crispy crust is irresistible, and the slight tang from the sourdough starter gives these pretzels a special twist. They’re perfect for a Saturday afternoon snack or a party appetizer. Serve them warm with mustard or cheese for a satisfying treat that will impress your guests.

Saturday Sourdough Discard Cinnamon Rolls

These sourdough discard cinnamon rolls are fluffy, sweet, and full of cinnamon goodness. The sourdough discard adds a subtle tang, which perfectly balances the sweet filling. This recipe is a great way to use up your sourdough discard and enjoy a homemade breakfast or brunch treat that’s better than any store-bought version.

Ingredients:

Dough:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 large egg

Filling:

• 1/4 cup melted butter
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon

Icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the sourdough discard, melted butter, salt, and egg. Add the yeast mixture and stir until well combined.
3. Gradually add the flour, one cup at a time, until a dough forms. Knead for 5-7 minutes until smooth.
4. Cover the dough and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down and roll it out into a 12×8-inch rectangle.
6. Spread the melted butter over the dough and sprinkle with the brown sugar and cinnamon mixture.
7. Roll the dough into a tight log and slice it into 12 even pieces.
8. Arrange the rolls in a greased 9×13-inch baking dish. Let them rise for another 30 minutes.
9. Bake for 20-25 minutes, or until golden brown.
10. While the rolls are baking, mix the powdered sugar, milk, and vanilla extract to make the icing.
11. Once the rolls are done, drizzle with the icing and serve warm.

These sourdough discard cinnamon rolls are an indulgent breakfast or brunch treat that’s sure to impress. The tang from the sourdough starter adds complexity to the sweet cinnamon filling, creating a flavor profile that’s perfectly balanced. The soft, fluffy texture of the rolls combined with the creamy icing makes them irresistible. Serve them fresh out of the oven for a warm, comforting treat, and enjoy them as part of a leisurely Saturday morning. They can also be stored in the fridge and reheated for later, making them a great make-ahead option for busy weekends.

Saturday Sourdough Discard Pancakes

These fluffy, tangy pancakes are the perfect way to use up your sourdough discard on a lazy Saturday morning. The sourdough starter gives the pancakes a light texture and a subtle tang that pairs beautifully with your favorite syrup, fresh berries, or butter. This simple recipe is quick to make and turns your sourdough discard into a delicious, comforting breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
2. In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter.
7. Serve hot with maple syrup, fresh fruit, or your favorite toppings.

These sourdough discard pancakes are a perfect Saturday morning breakfast. The mild tang from the sourdough gives the pancakes a unique flavor, making them a delightful twist on traditional pancakes. They are light and fluffy, with just the right amount of sweetness to complement any topping you choose. Whether you enjoy them with syrup, fruit, or even a dollop of whipped cream, these pancakes are sure to make your weekend mornings feel extra special. Plus, they’re an excellent way to reduce food waste while enjoying a comforting treat!

Saturday Sourdough Discard Waffles

This recipe turns your sourdough discard into crisp, fluffy waffles that are perfect for a Saturday brunch. The tangy flavor from the sourdough starter adds complexity to the waffles, making them the ideal base for all your favorite toppings like whipped cream, syrup, or fresh fruit. These waffles are quick to make, easy to store, and offer a satisfying crunch with each bite.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, combine the sourdough discard, eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
3. In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be slightly thick.
5. Lightly grease the waffle iron with cooking spray or a small amount of melted butter.
6. Pour the batter onto the preheated waffle iron, spreading it out evenly. Close the lid and cook according to the waffle iron’s instructions until golden brown and crisp.
7. Remove the waffles and serve immediately with syrup, berries, whipped cream, or any other toppings you prefer.

These sourdough discard waffles are a wonderful way to use your extra starter and create a memorable brunch. The crispy exterior and tender interior are the perfect contrast, and the subtle tang from the sourdough adds a delightful depth of flavor. Serve them up with fresh fruit, a drizzle of maple syrup, or your favorite toppings for an indulgent yet easy weekend breakfast. These waffles are perfect for making in bulk and freezing, so you can enjoy a quick breakfast on busy mornings too!

Saturday Sourdough Discard Chocolate Chip Cookies

These chewy, gooey chocolate chip cookies made with sourdough discard are an irresistible treat. The tanginess from the sourdough starter adds an unexpected twist to the classic chocolate chip cookie, creating a flavor profile that’s both familiar and unique. If you’re looking for a fun way to reduce food waste and indulge in a sweet dessert, this recipe is perfect for your Saturday baking session.

Ingredients:

• 1 cup sourdough discard
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the sourdough discard, eggs, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These sourdough discard chocolate chip cookies are the perfect treat for satisfying your sweet tooth. The sourdough starter adds a tangy undertone that enhances the rich sweetness of the chocolate chips. The cookies are soft, chewy, and filled with gooey pockets of chocolate, making them irresistible. This recipe is an excellent way to repurpose your sourdough discard while enjoying a classic, comforting dessert. Share them with family and friends, or keep them all for yourself—you won’t regret it!

Note: More recipes are coming soon!