25+ Wholesome Sourdough Discard Breakfast Recipes to Start Your Day Right

If you’re a sourdough enthusiast, you know that every batch of tangy, artisan bread leaves you with leftover sourdough discard. Rather than letting it go to waste, why not transform it into delicious breakfast dishes?

Sourdough discard is a versatile ingredient that can enhance the flavor and texture of your morning meals. From fluffy pancakes to savory frittatas, the possibilities are endless!

In this article, we’ll explore 25+ creative breakfast recipes that make the most of your sourdough discard.

Whether you’re looking for quick and easy options or something a bit more indulgent, these recipes will inspire you to make the most of your kitchen scraps while treating your taste buds.

25+ Wholesome Sourdough Discard Breakfast Recipes to Start Your Day Right

By incorporating sourdough discard into your breakfast routine, you not only reduce food waste but also introduce new flavors and textures to your meals.

These 25+ recipes offer a diverse array of options, ensuring there’s something for everyone. Whether you prefer sweet treats like pancakes and muffins or savory dishes like quiches and fritters, sourdough discard can elevate your breakfast game.

So, next time you have leftover sourdough, don’t hesitate to whip up one of these delightful recipes.

Embrace the art of sourdough baking and discover how to turn your kitchen scraps into something truly extraordinary! Happy cooking!

Sourdough Discard Pancakes

Sourdough discard pancakes are a fluffy and tangy twist on traditional pancakes. Utilizing your sourdough discard not only minimizes waste but also adds a depth of flavor to your breakfast. These pancakes are quick to whip up and can be customized with your favorite toppings, making them perfect for a cozy morning at home or a weekend brunch with family and friends.

Ingredients:

• 1 cup sourdough discard
• 1 cup milk (or buttermilk)
• 1 large egg
• 2 tablespoons melted butter (plus extra for cooking)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings: maple syrup, fresh berries, whipped cream, or nuts

Instructions:

1. In a mixing bowl, whisk together the sourdough discard, milk, egg, and melted butter until well combined.
2. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with your choice of toppings.

Sourdough discard pancakes are a delightful way to enjoy breakfast while reducing waste. Their unique flavor profile brings a delightful tanginess that elevates the ordinary pancake experience. Pair them with your favorite toppings for a customized breakfast that everyone will love. You might just find that these pancakes become a regular part of your breakfast routine!

Sourdough Discard Waffles

These sourdough discard waffles are crispy on the outside and tender on the inside, making them a fantastic alternative to traditional waffles. The fermentation from the sourdough discard adds a subtle sourness, which complements the sweetness of syrup or fruit perfectly. Quick to prepare, these waffles are ideal for busy mornings or leisurely weekend breakfasts.

Ingredients:

• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings: yogurt, fresh fruit, honey, or chocolate chips

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together the sourdough discard, milk, egg, and melted butter until smooth.
3. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.
5. Lightly grease the waffle iron with cooking spray or oil. Pour enough batter into the waffle iron to cover the surface.
6. Close the waffle iron and cook until the waffles are golden brown and crispy, about 5 minutes (cooking times may vary based on the waffle iron).
7. Carefully remove the waffles and serve hot with your choice of toppings.

Sourdough discard waffles are not only delicious but also a creative way to repurpose sourdough leftovers. Their unique flavor and delightful texture make them a standout breakfast option. Enjoy these waffles with your favorite toppings to create a memorable meal that pleases everyone at the table. Whether you enjoy them with fresh fruit or a drizzle of maple syrup, these waffles are sure to become a breakfast favorite!

Sourdough Discard Breakfast Muffins

These sourdough discard breakfast muffins are moist, flavorful, and incredibly versatile. Perfect for a grab-and-go breakfast or a relaxed morning, these muffins incorporate the tangy notes of sourdough while providing a delightful sweetness. They can be mixed with various ingredients like fruits, nuts, or spices, allowing you to create a unique muffin every time.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup vegetable oil or melted butter
• 1 large egg
• 1/2 cup sugar (or brown sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional mix-ins: blueberries, chopped nuts, chocolate chips, or spices like cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, mix the sourdough discard, milk, oil, egg, sugar, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in any desired mix-ins.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before transferring them to a wire rack.

Sourdough discard breakfast muffins offer a delightful combination of flavor and texture that makes them a perfect start to any day. The versatility of these muffins allows you to customize them with your favorite ingredients, making each batch unique. Whether enjoyed fresh out of the oven or as a quick breakfast on the go, these muffins are sure to satisfy your cravings while helping you reduce food waste. Embrace the tangy goodness of sourdough in your morning routine, and you might just discover a new breakfast staple!

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist and flavorful loaf that takes advantage of overripe bananas and your sourdough discard. The unique tang from the sourdough enhances the sweetness of the bananas, resulting in a delightful combination that is hard to resist. This easy-to-make recipe is perfect for breakfast or as a snack, and it fills your kitchen with a warm, inviting aroma as it bakes.

Ingredients:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/3 cup vegetable oil or melted butter
• 1/2 cup sugar (or brown sugar)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas, sourdough discard, oil, sugar, egg, and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together the baking soda, salt, and flour.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough discard banana bread is a scrumptious way to repurpose your sourdough leftovers while enjoying a classic treat. Its moist texture and rich flavor make it perfect for breakfast or as a delicious snack throughout the day. This recipe not only minimizes waste but also celebrates the joy of baking with simple ingredients. Whether you savor a slice fresh from the oven or toasted with a bit of butter, this banana bread is sure to delight everyone in your household!

Sourdough Discard Smoothie Bowl

A sourdough discard smoothie bowl is an innovative and nutritious breakfast option that combines the tangy flavor of sourdough with the creaminess of a smoothie. This recipe allows you to creatively incorporate sourdough discard while providing a healthy and satisfying meal. Topped with fresh fruits, nuts, and seeds, this smoothie bowl is both visually appealing and packed with nutrients to fuel your day.

Ingredients:

• 1 cup sourdough discard
• 1 frozen banana
• 1/2 cup yogurt (plain or flavored)
• 1/2 cup milk (or a dairy-free alternative)
• 1 tablespoon honey or maple syrup (optional)
• Toppings: sliced fruit (bananas, berries, kiwi), granola, nuts, seeds, or coconut flakes

Instructions:

1. In a blender, combine the sourdough discard, frozen banana, yogurt, milk, and honey or maple syrup (if using). Blend until smooth and creamy.
2. If the mixture is too thick, add a splash more milk to reach your desired consistency.
3. Pour the smoothie into a bowl and top with your choice of sliced fruits, granola, nuts, seeds, and coconut flakes.
4. Serve immediately and enjoy!

The sourdough discard smoothie bowl is a refreshing and nutritious breakfast option that showcases the versatility of sourdough. This recipe not only helps reduce food waste but also provides a creative way to start your day with a nutrient-packed meal. The combination of creamy smoothie and colorful toppings makes it an appealing choice for anyone looking to enjoy a healthy breakfast. Feel free to experiment with different toppings and ingredients, making each smoothie bowl a personalized and delicious treat!

Sourdough Discard Frittata

A sourdough discard frittata is a savory breakfast option that is not only easy to prepare but also a great way to use up leftover sourdough. This versatile dish can be filled with any combination of vegetables, cheeses, and proteins you have on hand. The tanginess of the sourdough adds a unique flavor to the frittata, making it a satisfying and hearty choice for breakfast, brunch, or even dinner.

Ingredients:

• 1 cup sourdough discard
• 6 large eggs
• 1/4 cup milk or cream
• 1 cup diced vegetables (such as bell peppers, onions, spinach, or zucchini)
• 1/2 cup shredded cheese (cheddar, feta, or mozzarella work well)
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Optional: fresh herbs (parsley, chives, or basil)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the sourdough discard, eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil or butter in an oven-safe skillet over medium heat. Add the diced vegetables and sauté until they are tender (about 5-7 minutes).
4. Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the cheese on top and let it cook for a few minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
6. Remove from the oven, let cool slightly, then slice and serve warm, garnished with fresh herbs if desired.

The sourdough discard frittata is a wonderful way to enjoy a hearty breakfast that is both filling and flavorful. This dish is highly adaptable, allowing you to use whatever vegetables and cheese you have on hand. The incorporation of sourdough discard not only minimizes waste but also adds a unique twist to the traditional frittata. Enjoy it fresh from the oven, or make it ahead of time for a quick breakfast option throughout the week. This versatile meal is sure to please everyone at the breakfast table!

Sourdough Discard Granola

Sourdough discard granola is a crunchy, wholesome breakfast option that combines the tangy flavor of sourdough with oats, nuts, and sweeteners. This homemade granola is not only easy to make but also customizable, allowing you to add your favorite ingredients for a nutritious breakfast or snack. Enjoy it with yogurt, milk, or on its own for a delightful and energy-boosting start to your day.

Ingredients:

• 2 cups rolled oats
• 1 cup nuts (almonds, walnuts, or pecans), chopped
• 1/2 cup seeds (pumpkin seeds or sunflower seeds)
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 cup sourdough discard
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Optional: 1/2 cup dried fruit (raisins, cranberries, or apricots)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, chopped nuts, seeds, cinnamon, and salt.
3. In another bowl, mix the honey or maple syrup, oil, and sourdough discard until well blended.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture in an even layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until golden brown.
7. Remove from the oven and let it cool completely. Once cooled, stir in any dried fruit if using.
8. Store in an airtight container for up to two weeks.

Sourdough discard granola is a delicious and nutritious breakfast that allows you to embrace the tangy goodness of sourdough while minimizing waste. This homemade granola is versatile, so feel free to experiment with different nuts, seeds, and dried fruits to find your favorite combination. Enjoy it with yogurt or milk, or simply grab a handful as a quick snack. This granola will quickly become a staple in your pantry, providing you with a satisfying and energizing way to start your day!

Sourdough Discard Oatmeal

Sourdough discard oatmeal is a hearty and nutritious breakfast option that combines the benefits of whole grains with the unique flavor of sourdough. This recipe transforms traditional oatmeal into something extraordinary, providing a creamy, tangy base that can be topped with a variety of fruits, nuts, and sweeteners. It’s a warm, comforting meal that sets a positive tone for the day ahead.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk (or a combination)
• 1/2 cup sourdough discard
• 1 tablespoon honey or maple syrup (optional)
• 1/4 teaspoon salt
• Toppings: sliced bananas, berries, nuts, cinnamon, or yogurt

Instructions:

1. In a saucepan, bring the water or milk to a boil.
2. Stir in the rolled oats and salt, then reduce the heat to medium-low. Cook for about 5 minutes, stirring occasionally, until the oats have absorbed most of the liquid.
3. Remove the saucepan from the heat and stir in the sourdough discard and honey or maple syrup, if using. Mix until well combined.
4. Let the oatmeal sit for a minute to thicken, then serve hot.
5. Top with your choice of sliced fruits, nuts, a sprinkle of cinnamon, or a dollop of yogurt.

Sourdough discard oatmeal is a nourishing and delicious way to start your day, combining the health benefits of oats with the unique tanginess of sourdough. This recipe allows you to create a warm, comforting meal that can be customized to suit your taste preferences. With endless topping possibilities, you can enjoy a different bowl of oatmeal every morning! This dish not only helps reduce waste but also brings a delightful twist to a breakfast classic that will keep you satisfied throughout the day.

Sourdough Discard Egg Muffins

Sourdough discard egg muffins are a convenient and portable breakfast option that combines the protein of eggs with the tangy flavor of sourdough. Packed with vegetables, cheese, and any other desired add-ins, these egg muffins are not only tasty but also a great way to use up sourdough discard. They can be prepared in advance, making them perfect for busy mornings or meal prepping for the week.

Ingredients:

• 6 large eggs
• 1 cup sourdough discard
• 1/2 cup milk
• 1 cup diced vegetables (such as bell peppers, spinach, onions, or mushrooms)
• 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
• Salt and pepper to taste
• Optional: cooked bacon or sausage, chopped herbs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the eggs, sourdough discard, milk, salt, and pepper until well combined.
3. Stir in the diced vegetables, cheese, and any additional ingredients you’re using (like bacon or herbs).
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
6. Let them cool for a few minutes before carefully removing them from the muffin tin.

Sourdough discard egg muffins are a fantastic way to create a healthy and satisfying breakfast that’s easy to take on the go. Their customizable nature allows you to experiment with different vegetables, cheeses, and proteins, making each batch unique and delicious. Perfect for meal prep, these muffins can be stored in the fridge and reheated for a quick breakfast during busy weekdays. Enjoy the convenience of a nutritious meal that utilizes sourdough discard while fueling your day with wholesome ingredients!

Sourdough Discard Pancakes

Sourdough discard pancakes are a fluffy and delicious way to start your morning, combining the tangy flavor of sourdough with a classic breakfast favorite. These pancakes are easy to whip up and offer a unique twist on traditional pancakes. The sourdough not only enhances the flavor but also adds a lightness and complexity to the texture. Serve them with your favorite toppings for a satisfying breakfast that the whole family will love.

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 cup milk (or buttermilk)
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• Optional: vanilla extract or cinnamon for flavoring

Instructions:

1. In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt until combined.
2. In a separate bowl, mix the milk, egg, and melted butter (and any optional flavorings like vanilla or cinnamon).
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

Sourdough discard pancakes are a delightful breakfast option that elevates the traditional pancake experience with their unique tanginess. This recipe is not only simple and quick to prepare but also allows you to make use of sourdough discard effectively. Enjoy these pancakes with a variety of toppings, from classic maple syrup to fresh berries or whipped cream. They make for a perfect weekend breakfast or a special treat any day of the week!

Sourdough Discard French Toast

Sourdough discard French toast is a decadent breakfast that transforms stale bread into a delightful dish. The sourdough adds a rich, tangy flavor that enhances the overall taste of classic French toast. This recipe is not only an excellent way to use up your sourdough discard but also provides a quick and easy meal that feels luxurious and satisfying. Perfect for brunch gatherings or leisurely weekend mornings, this French toast will impress everyone at the table.

Ingredients:

• 4 slices of sourdough bread (preferably stale)
• 2 large eggs
• 1/2 cup milk (or cream)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon sugar (optional)
• Pinch of salt
• Butter or oil for cooking
• Optional toppings: powdered sugar, maple syrup, fresh fruit, or whipped cream

Instructions:

1. In a shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, sugar, and salt until well combined.
2. Preheat a skillet or griddle over medium heat and add a bit of butter or oil to coat the surface.
3. Dip each slice of sourdough bread into the egg mixture, ensuring both sides are well coated. Let any excess drip off.
4. Place the soaked bread onto the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove from the skillet and keep warm while you cook the remaining slices.
6. Serve the French toast warm with your choice of toppings, such as powdered sugar, maple syrup, or fresh fruit.

Sourdough discard French toast is a delicious way to indulge in a classic breakfast with a twist. The tangy flavor of the sourdough bread elevates this dish, making it a standout choice for brunch or breakfast. With minimal ingredients and simple preparation, you can create a satisfying meal that is both comforting and impressive. This recipe is a perfect way to use up stale bread while treating yourself to a delightful breakfast experience!

Sourdough Discard Breakfast Muffins

Sourdough discard breakfast muffins are a versatile and convenient option for busy mornings. These muffins combine the tangy flavor of sourdough with wholesome ingredients, allowing you to pack in fruits, nuts, or even vegetables. They’re perfect for meal prep and can be enjoyed on their own or with a spread. These muffins are not only delicious but also provide a nutritious start to your day, making them an ideal addition to your breakfast rotation.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk
• 1/3 cup vegetable oil or melted butter
• 1/2 cup sugar (or honey/maple syrup)
• 2 large eggs
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup add-ins (such as chopped fruits, nuts, or chocolate chips)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the sourdough discard, milk, oil, sugar, and eggs, mixing until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in your chosen add-ins.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Sourdough discard breakfast muffins are a fantastic way to create a delicious and nutritious breakfast option that can be enjoyed on the go. The versatility of this recipe allows you to mix and match ingredients to suit your taste, ensuring that you can create a variety of muffin flavors throughout the week. These muffins not only help reduce waste but also provide a wholesome meal that is easy to prepare and perfect for busy mornings. Enjoy them fresh out of the oven or store them for a quick breakfast treat any time!

Sourdough Discard Smoothie Bowl

Sourdough discard smoothie bowls are a refreshing and nutritious way to start your day. This recipe incorporates the tangy flavor of sourdough discard into a creamy smoothie base, topped with your favorite fruits, nuts, and seeds for added texture and flavor. Perfect for warm mornings or when you want a light yet filling breakfast, this smoothie bowl is as visually appealing as it is delicious. It’s a fantastic way to utilize sourdough discard while enjoying a vibrant, health-packed meal.

Ingredients:

• 1 cup sourdough discard
• 1 banana (frozen is ideal)
• 1/2 cup spinach or kale (optional)
• 1 cup milk or yogurt (dairy or non-dairy)
• 1 tablespoon honey or maple syrup (optional)
• Toppings: sliced fruits (banana, berries), granola, nuts, seeds, coconut flakes

Instructions:

1. In a blender, combine the sourdough discard, banana, spinach (if using), and milk or yogurt. Add honey or maple syrup for sweetness, if desired.
2. Blend until smooth and creamy, adjusting the consistency with more milk if needed.
3. Pour the smoothie into a bowl and top with your choice of sliced fruits, granola, nuts, seeds, and coconut flakes.
4. Enjoy immediately with a spoon.

Sourdough discard smoothie bowls are a delightful breakfast option that combines the health benefits of fruits and greens with the unique flavor of sourdough. This recipe not only helps reduce food waste but also allows for endless customization based on your favorite toppings and ingredients. It’s an excellent way to fuel your morning with nutrients while enjoying a refreshing and satisfying meal. Feel free to get creative with flavors and textures to make each bowl a new experience!

Sourdough Discard Waffles

Sourdough discard waffles are a crispy, delicious twist on traditional waffles. The sourdough discard adds a delightful tang and enhances the texture, making these waffles light and fluffy on the inside while perfectly crisp on the outside. This recipe is simple and quick, making it perfect for weekend brunch or weekday breakfasts. Serve these waffles with your favorite toppings, such as fresh fruit, syrup, or whipped cream, for a truly indulgent experience.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk (or buttermilk)
• 1/4 cup melted butter or vegetable oil
• Optional: vanilla extract or cinnamon for extra flavor

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the egg and then add the milk, melted butter, and any optional flavorings (like vanilla or cinnamon).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
5. Lightly grease the waffle iron and pour the batter according to the waffle iron’s instructions (typically about 1/2 to 3/4 cup of batter).
6. Close the lid and cook until the waffles are golden brown and crispy, usually about 4-6 minutes.
7. Serve warm with your choice of toppings.

Sourdough discard waffles are a fun and flavorful breakfast option that elevate the traditional waffle with the distinct taste of sourdough. This recipe is not only easy to prepare but also allows you to make a big batch to enjoy throughout the week. Whether topped with fresh fruit, syrup, or whipped cream, these waffles make for a perfect weekend treat or a quick weekday breakfast. Plus, using sourdough discard means you’re minimizing waste while enjoying a delightful breakfast!

Sourdough Discard Breakfast Quesadillas

Sourdough discard breakfast quesadillas are a savory and satisfying option that combines the tangy flavor of sourdough with eggs, cheese, and your choice of vegetables or meats. This recipe is incredibly versatile, allowing you to use whatever ingredients you have on hand, making it a fantastic way to utilize sourdough discard while enjoying a delicious breakfast. These quesadillas are quick to prepare and can be made in advance for a grab-and-go meal.

Ingredients:

• 1 cup sourdough discard
• 2 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup diced vegetables (bell peppers, onions, spinach, or mushrooms)
• 1/4 cup cooked meat (bacon, sausage, or ham) – optional
• Salt and pepper to taste
• Olive oil or butter for cooking
• Tortillas (flour or corn)

Instructions:

1. In a bowl, whisk together the eggs, sourdough discard, salt, and pepper until well combined.
2. In a skillet, heat a little olive oil or butter over medium heat. Add the diced vegetables and sauté until softened, about 3-4 minutes.
3. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set. If using, fold in the cooked meat.
4. Remove the egg mixture from the heat and set aside.
5. In a separate skillet, warm one tortilla and sprinkle half of it with shredded cheese. Add a portion of the egg mixture and fold the tortilla over.
6. Cook until the tortilla is golden brown and the cheese is melted, about 2-3 minutes per side. Repeat with the remaining tortillas and filling.
7. Cut into wedges and serve warm.

Sourdough discard breakfast quesadillas are a hearty and flavorful way to use up your sourdough discard while enjoying a savory breakfast. This dish is not only quick to make but also allows for endless customization based on your favorite fillings and toppings. Whether enjoyed fresh off the skillet or made in advance for a busy morning, these quesadillas provide a delicious and satisfying meal that will keep you energized throughout the day. Embrace the creativity of using sourdough discard to craft a breakfast that is both convenient and delightful!

Sourdough Discard Breakfast Cookies

Sourdough discard breakfast cookies are a fantastic way to indulge in a sweet treat that feels like a breakfast item. Packed with oats, nuts, and chocolate chips, these cookies are not only delicious but also nutritious, making them a perfect grab-and-go option for busy mornings. The sourdough discard adds a subtle tang that enhances the overall flavor of the cookies. With a simple preparation method, these cookies can be made in batches and stored for a quick breakfast or snack anytime.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1/2 cup chocolate chips or nuts (walnuts, pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the egg and vanilla extract, then mix in the sourdough discard until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in the oats and chocolate chips (or nuts).
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Sourdough discard breakfast cookies are a delightful fusion of breakfast and dessert that everyone will love. They offer a satisfying combination of flavors and textures, from the chewy oats to the gooey chocolate chips. Perfect for a busy morning or an afternoon snack, these cookies are not only easy to make but also a great way to utilize sourdough discard effectively. Enjoy them fresh out of the oven or store them for later; they’re sure to become a favorite in your breakfast lineup!

Sourdough Discard Vegetable Frittata

Sourdough discard vegetable frittata is a flavorful and hearty breakfast option that showcases seasonal vegetables alongside the unique taste of sourdough. This dish is simple to prepare and can be made in advance, making it ideal for meal prep. The sourdough adds a tangy twist to the eggs, while the vegetables provide nutrition and texture. Enjoy it warm or at room temperature, making it a versatile choice for any time of day.

Ingredients:

• 1 cup sourdough discard
• 6 large eggs
• 1 cup mixed vegetables (bell peppers, spinach, zucchini, onions, etc.)
• 1/2 cup shredded cheese (feta, cheddar, or your choice)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: herbs (basil, thyme, or parsley)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the mixed vegetables and sauté until they are tender, about 5-7 minutes. Season with salt and pepper.
3. In a large bowl, whisk together the eggs and sourdough discard until smooth. Stir in the cooked vegetables and cheese.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake for 25-30 minutes, or until the frittata is set and the top is golden brown.
6. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.

Sourdough discard vegetable frittata is a nourishing and versatile breakfast option that can be customized with whatever vegetables you have on hand. This dish is perfect for utilizing sourdough discard while providing a wholesome meal packed with protein and flavor. It’s an excellent choice for brunch gatherings or meal prep, as it can be stored in the refrigerator and enjoyed throughout the week. With its delicious taste and vibrant colors, this frittata is sure to impress!

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist and flavorful twist on the classic banana bread recipe. The addition of sourdough discard not only enhances the flavor with its signature tang but also contributes to a lovely texture. This recipe is perfect for using overripe bananas and sourdough discard, resulting in a deliciously rich and aromatic loaf. Whether enjoyed for breakfast or as a snack, this banana bread is sure to be a hit in any household.

Ingredients:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup sugar (brown or granulated)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sourdough discard, sugar, oil (or butter), eggs, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts or chocolate chips if using.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough discard banana bread is a delightful and effective way to repurpose both overripe bananas and sourdough discard. This recipe yields a moist and flavorful loaf that is perfect for breakfast, snacks, or dessert. The subtle tang from the sourdough adds depth to the sweetness of the bananas, creating a unique flavor profile that will keep you coming back for more. Serve it warm with a pat of butter or enjoy it plain; this banana bread is a must-try for any banana lover!

Note: More recipes are coming soon!