While sourdough discard is usually underrated, it is quite a versatile ingredient that is both quick and efficient in preparing delicious and filling breakfast dishes. If you’re an advanced sourdough baker or someone inexperienced with it, using discard in the breakfast meals can help cut down on waste while adding great flavor to the meals. This blog offers easy to follow sourdough discard breakfast recipes which are effortless to make as well as appetizing enough to provide you with a great boost for the day. From pancakes to muffins, these recipes are specially crafted to help with busy mornings when there is little time available but taste and convenience is needed.
What are the best sourdough discard pancake recipes?
Classic sourdough discard pancakes
My all-time favorite pancake recipe is the Sourdough Discard Pancake recipe because it is simple to make, uses extra discard, and is a filling and tasty breakfast. My batter recipe usually consists of: sourdough discard, flour, some milk, sugar, a couple of eggs, and for seasoning, salt. To add to the fluffiness, I also mix in some baking powder. The return on investment comes as soon as I mix all the ingredients together. They only need to be cooked on each side for a few minutes in a greased pan on medium heat. They always come out golden and flawless. It’s crucial that the first meal of the day is balanced, and Maple syrup, a sprinkle of fresh fruits, or even gawning it all with yogurt does the trick. The perfect amount of tang and sweetness in my breakfast is almost always guaranteed by these pancakes.
Fluffy sourdough banana pancakes
Sourdough banana pancakes are a great variation of the classic pancakes- they have sourdough discard’s tang along with the natural sweetness of bananas. To prepare these pancakes, first, mash a ripe banana and stir it together with some sourdough discard, pour in a sprinkle of sugar, milk, flour, add a pinch of salt and cinnamon as well as an egg before finally mixing them all together. Use a baking powder for a pancake which is light and airy. Then fold the batter and the light inch of baking powder together, now the pancake will fluff nicely when cooked.
Now set the skillet to medium heat, and grease the skillet, then place the batter onto the skillet with enough distance for the pancakes to be flipped over. Keep an eye on the edges of the pancake, once they look set, flip them over and cook for an additional minute or two. The end result comes out being a stack of pancakes that are fluffy in texture and best paired with fresh bananas and nuts or nut butter as a topping. The most ideal method to make use of overripe bananas and help minimize food waste, not only are they a great way to aid food waste but also taste delicious.
Blueberry sourdough discard pancakes
Blueberry sourdough discard pancakes are perfect if you want something that highlights fruity bursts. The blue pancakes have a subdued tanginess from the sourdough which is complimented with the sweetness of blueberries, both frozen and fresh. It’s a deliciously unique breakfast option that aims to please. To start, whisk together sourdough discard, flour, milk, eggs, and a pinch of sugar alongside a sprinkle of vanilla extract. For fluffier pancakes, include a teaspoon of baking soda and stir them in.
Now that the batter is ready to go, gently fold in the blueberries. For the best results, do this carefully to avoid overmixing and keep the fruit intact. Next, warm a greased skillet. Pour the mixture into small circles and cook the pancake over medium heat until it is covered in bubbles. Once this happens, flip and cook the other side for 1-2 minutes. The finished pancakes would make an amazing addition to any meal of the day when topped with blueberries, honey, or whipped cream. These pancakes work perfectly to add a burst of flavor to any mil- using sourdough discard, you can’t go wrong.
How can I make sourdough discard waffles?
Crispy sourdough discard waffles
Preparing crispy sourdough discard waffles has always been easier for me as I tend to start with a base of a cup of sourdough discard. This not only helps add the signature tang but also serves as a waste management strategy. I then mix it with basic waffle recipe ingredients including flour, milk, eggs, sugar, baking powder, and melted butter. I typically combine the dry ingredients, and in a separate bowl combine the wet ingredients which includes the sourdough discard. Then I mix until smooth, but not over-mixed. After that, I proceed to preheat the waffle iron as it is important for achieving the perfect crispy exterior. Once the iron is heated up, I pour in the batter and close the lid Do not forget to lightly grease the waffle iron so the batter can mix without the worry of sticking. The outcome gives me deeply golden brown, incredibly crispy, tender inside waffles. These are perfect for topping with syrup fruits or any of your favorites.
Cinnamon sugar sourdough waffles
First, combine a cup of sourdough starter, a cup of flour, a cup of milk, a teaspoon of sugar, a pinch of salt, and a teaspoon of yeast to start creating the sourdough waffle batter. You can sweeten the mix by adding cinnamon sugar to the warmed batter and adjusting it to your preferred taste. Just like when you are making discard sourdough waffles, preheat your waffle iron and pour in the batter. Pour some granulated sugar with cinnamon powder into a bowl to combine them, making a cinnamon sugar topping. While the waffle is being prepared, brush melted unsalted butter on the waffle before taking it off the iron. Sprinkle cinnamon sugar while the waffle is still warm. That will give you a delicious coating, and it’s perfect for a warm brunch or breakfast.
Pumpkin spice sourdough discard waffles
Using basic sourdough waffle batter as your base, begin with the creation of pumpkin spice controlled waffles by adding something that smells as delightful as it tastes– pumpkin spice. To the sourdough batter add 1/4 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and a tablespoon of brown sugar before proceeding to whisk carefully so that the ingredients are mixed. Remember to whisk the ingredients together without losing their smooth texture and refrain from whisking for too long. As with the other types, preheat and grease the waffle iron before the batter is poured in. It is best to remove the waffles from the iron when they are golden brown with a hint of orange coming from the pumpkin. For toppings consider a dollop of whipped cream, maple syrup, or chopped pecans that give off warm autumn vibes. These waffles are ideal for those chilly mornings of fall or whenever one desires to indulge in something warm and seasonal.
What are some easy sourdough discard muffin recipes?
Blueberry muffins with sourdough discard
Sourdough discard muffins are super simple to bake and do not hold back on flavor. My favorite is blueberry muffins. These muffins are my favorite because they are simple to make and are full of flavor. Trying to use ripe blueberries in season is best, but it works with frozen blueberries, too. Just toss them in flour before adding them to the batter to stop them from sinking. About half a cup of sourdough step back is perfect for my go to recipe. This is enough to add a hint of tang to the flavor without drowning the sweetness of blueberries. There is also room for a little splash of lemon zest or pinch of cinnamon. The muffins come out of the oven perfectly brown and fluffy giving them the ability to be great as a simple meal on the go!
Apple Cinnamon Sourdough Muffins
A wonderful alternative considering sourdough discard muffins are apple cinnamon. To make the muffins, peel and chop one or two medium-sized apples into small, easy to eat pieces. The batter needs a half cup of sourdough discard, 1/2 cup of sugar, and some warm spices like nutmeg and cinnamon to go with the fruit. Gently mix apple pieces into the batter..Fruits cinnamon rolls are an absolutely becoming dessert addition in large any gathering or family event. The sourdough discard used in these muffins offer slight refreshing taste which blends perfectly with sweetness of the apples and the warm flavor of the spices bringing it all together. Warm out of the oven, these muffins have a tender crumb and are moist inside, making them the perfect treat for chilly mornings or afternoon tea. ‘oats and cinnamon sugar rings can be used to decorate the muffins giving them a fresh and appealing look while adding extra crunch to enjoy!
Chocolate Chip Sourdough Stub Muffins
It’s difficult to pass up chocolate chip sourdough discard muffins, a fine treat especially for all the chocolate lovers out there. Try starting with incorporating half a cup of sourdough stub into the mixture. The give the muffin a distinct aroma while balancing out the overpowering sweetness from the chocolate chips.
Add your preferred form of chocolate chips: dark, milk, or even white chocolate. The vanilla tends to be flavored with sugar and a hint of restraint salt to further enrich the chocolate taste. There is an option of expanding the flavor even more by including shredded coconut or mixing in grated nuts. The finishing product is a set of delectable, soft muffins with warm melted chocolate in each bite. These muffins make a fantastic dessert or snack, particularly when enjoyed warm, and paired with a refreshing glass of milk.
How can I use sourdough discard in oatmeal?
Creamy sourdough discard oatmeal
Incorporating sourdough discard into oatmeal is one of my favorite cuisines because it provides a rich, creamy breakfast. To begin, I just dissolve a few tablespoons of the discard into the liquid I will be cooking the oats in, whether that is water, milk, or a plant based substitute. Through that process the oatmeal acquires a subtle hint of sourness and additional complexity that blends flawlessly with a drizzle of honey or fresh berries on top. If you enjoy experimenting, you can even add a pinch of cinnamon or nutmeg at the end of cooking for added flavor which works lovely. That is such an easy step to eliminate waste and to take the oatmeal to the next level! If any body else would be interested about other tips and creative incorporating of sourdough discard, I’d be more than glad to share.
Overnight sourdough oats
A healthy breakfast choice or an overnight oatmeal recipe that requires no effort is sourdough sour overnight oats which uses sourdough discard. First, mix rolled oats, milk or any milk substitute, a tablespoon or two of sourdough discard, and syrup into a jar. Maple syrup and agave work best as sweeteners. Stir well, and then add your desired extras, like a tablespoon of chia or flax seeds, as well as some dried fruit. Finally, seal the jar and place it into the fridge overnight. In the morning, the oats will soak, soften and acquire the taste of the sourdough. The oats will be soft and creamy with hints of tanginess. For a great finish, add fresh fruits, nuts or yogurt to have as a balanced and delicious breakfast.
What are some quick sourdough discard breakfast ideas?
Sourdough discard breakfast cookies
The procedure for preparing sourdough discard cookies for breakfast is exceptionally easy. First mix a ripe banana with half a cup of sourdough discard and some oats, followed by your choice of mix-ins such as chocolate chips, dried fruits, nuts, or even a pinch of cinnamon for extra flavor. Bake at 350°F for around 12-15 minutes to create chewy cookies perfect for breakfast, an on-the-go snack, or a mid-morning treat with coffee.
Easy sourdough discard granola
Granola with sourdough zest is truly granola with a twist. From preparation to consumption, every aspect of it brings great joy. First, as a foundry exercise, I melt coconut oil and combine it with maple syrup and sourdough zest, which forms the bed of the granola. A spoon of vanilla extract also does the magic. Next step is rolling oats, nuts and seeds, and shredded coconut, but I always put whatever is available in my pantry as it works wonderfully. Once everything is mixed properly to be well coated, I pour it on a backing sheet before putting it in a preheated oven at 325 for about 25-30 mins. In between, I stir the mixture half way through cooking to ensure thorough toasting. The final product is an awesome mix of sweet and tangy that is crunchy, and on its own or with yogurt and fresh fruits, make every supper amazing.
Sourdough Discard Breakfast Bars
While crafting breakfast bars using sourdough discard, I always make sure to keep the process both tasty and easy. My sourdough discard is combined with oats alongside a small portion of honey or maple syrup as well as a nut butter to act as a sweetener and binding agent. To enhance taste while also adding more texture, I toss in assorted dried fruits, nuts, seeds, or chocolate chips. After all ingredients are pressed in a baking pan, I put them in the oven at 350 degrees Fahrenheit and bake for 20 to 25 minutes, cooling them completely before cutting into bars. These delicious breakfast bars gleam with a lightly sweet flavor which perfectly serves as an energy booster during a busy morning or as an afternoon treat.
Sourdough Banana Pancakes
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Non-stick skillet or griddle
- 1 Spatula
- 2 Measuring cups and spoons
Ingredients
- 1 cup sourdough starter discard or active
- 1 ripe banana mashed
- 1 cup all-purpose flour
- 1/2 cup milk or plant-based alternative
- 1 large egg
- 2 tablespoons sugar optional, adjust to taste
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Prepare the batter: Combine the sourdough starter and mashed banana in a large mixing bowl. Mix well until smooth.
- Add dry ingredients: Add the flour, sugar (if using), baking soda, and salt to the bowl.
- Add wet ingredients: Whisk in the milk, egg, and vanilla extract, blending everything until the batter is smooth. Adjust consistency with extra milk if the batter is too thick.
- Preheat the cooking surface: Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook for an additional 1-2 minutes until golden brown.
- Serve: Remove pancakes from the skillet and keep them warm. Repeat the process until all the batter is used. Serve hot with toppings like maple syrup, butter, or fresh fruit.
Notes
You can add mix-ins like chocolate chips or chopped nuts for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet before serving.
Reference sources
Frequently Asked Questions (FAQs)
Q: What are sourdough discard breakfast recipes?
A: Sourdough discards breakfast recipes are meals prepared from the remainder of sourdough stater discard especially during breakfast. These recipes are perfect for using extra sourdough starter you do not want to get rid off and you are likely to enjoy them in your breakfast.
Q: Is it possible to make unfed sourdough starter breakfast recipes using discard?
A: Yes, as far as breakfast recipes go, unfed sourdough starter can be used. More so, most recipes that require a sourdough discard breakfast are tailored in such a way that they accommodate an inactive or unfed starter. This makes it easy to use excess sourdough starter without worrying about feeding it first.
Q: What is a good sourdough discard recipe that can be prepared without taking too much time?
A: For a quick breakfast, sourdough discard crepes are an excellent option. They require only a few basic ingredients and can be prepared with ease. Simply mix your sourdough discard with eggs, milk, and a small pinch of salt. Then, pour the mixture into a hot pan, cooking it in a thin layer. The crepes are best served hot and can be dressed with your favorite sweet or savory toppings.
Q: How can fruits be incorporated into sourdough discard breakfast recipes?
A: Fruits can be incorporated in many ways in sourdough discard breakfast recipes. You can try making apple sourdough muffins, blueberry sourdough pancakes or even diced fruits in sourdough oatmeal. For a tasty treat, try making a sourdough pastry with a fruity filling and use your discard to make the sheath.
Q: Can I find some recipes that use sourdough discard and have savory breakfast dishes?
A: Yes, you can make some recipes with sourdough discard featuring savory breakfast dishes. Sourdough bagels, breakfast sandwiches, or even waffles can be made with the discard additonally sourdough waffles feature herbs and cheese. These are excellent ways to use your sourdough starter discard for a substantial breakfast .
Q: I have used the sourdough discard for my breakfast recipes, what is the maximum time I can store it for?
A: Sourdough discard can be kept in the fridge for 1 week before being used for breakfast recipes. If you happen to have an excess amount of sourdough discard, it’s best to freeze it. Just make sure to heat it to room temperature before including it into any recipes.
