Okay—real talk. I love baking bread, but sometimes I just don’t want to. Especially in the morning.
That’s the thing with sourdough. Your starter doesn’t have to mean big crusty loaves every time. It can be pancakes. Waffles. Muffins. Stuff you actually want to eat for breakfast.
This is for anyone who’s tired of wasting discard, doesn’t have time for a 12-hour proof, or just wants something different.
These sourdough breakfast ideas that aren’t bread are easy, family-friendly, and don’t need fancy gear. Just ways to use your starter without overthinking it.
Why Go Beyond Bread?
Bread is great. But who has time for that every morning?
Sometimes you want something faster. Easier. Something you can actually make before coffee kicks in.
That’s where your starter (or discard) comes in. Pancakes, waffles, muffins—they’re quicker, simpler, and still have that sourdough flavor.
Plus, you’re not wasting flour. No guilt. Just good food.
Sourdough Pancakes
Honestly? This is my go-to for using up discard. They’re easy, fast, and better than any boxed mix.
Ingredients
- ~1 cup sourdough discard
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 egg
- 1 cup milk
- 2 tbsp melted butter or oil
How I Make Them
- Mix the wet stuff (discard, egg, milk, butter).
- Add the dry stuff. Stir until just combined.
- Let it rest 5–10 minutes.
- Cook on a greased pan over medium heat until golden.
They’re fluffy with a little tang. Add blueberries, chocolate chips, whatever.
Make-Ahead Tip
Cook a big batch. Freeze them. Pop them in the toaster on busy mornings.
Sourdough Waffles
Waffles are just pancakes that decided to get dressed up. The sourdough makes them extra good—crisp outside, soft inside, with that little bit of tang.
Ingredients
- About 1 cup sourdough discard or starter
- 1 cup flour
- 1 tbsp sugar (or skip it if you want savory)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 eggs
- 1 cup milk
- 4 tbsp melted butter or oil
How I Make Them
- Mix the wet stuff: discard, eggs, milk, butter.
- Add the dry stuff. Stir until it’s just mixed—lumpy is fine.
- Let it sit a few minutes while the waffle iron heats up.
- Cook until they’re golden and crispy.
You can go sweet or savory. Cinnamon and vanilla? Sure. Shredded cheese and herbs? Also good.
Freezer Tip
Let extras cool. Freeze them with parchment between layers. Reheat in the toaster so they’re crisp again.
Muffins with Sourdough Discard
This is my lazy-day favorite. Muffins are forgiving, easy, and a perfect way to use up that jar of discard you keep ignoring.
Ingredients
- ~1 cup sourdough discard
- 1 cup flour
- ½ cup sugar (adjust if you want less sweet)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup oil or melted butter
How I Make Them
- Mix the wet stuff (discard, egg, milk, oil).
- Add the dry stuff. Stir until just combined—don’t overmix.
- Scoop into a lined muffin tin.
- Bake at 375°F for about 20 minutes, until they’re golden on top.
Variations
- Blueberries, chocolate chips, chopped nuts.
- Diced apple with cinnamon.
- Cheese and herbs for savory.
Make-Ahead Tip
They freeze great. Just cool them completely, wrap, and stash in a freezer bag.
Savory Sourdough Breakfast Options
Not every breakfast has to be sweet. Sourdough discard is perfect for quick, savory stuff that actually fills you up.
Cheesy Sourdough Pancakes
- Make the usual pancake batter.
- Stir in shredded cheddar, chopped green onions, maybe some crumbled bacon.
- Cook like normal.
- Serve with hot sauce or sour cream.
Quick Discard Flatbreads
- Mix discard with flour, salt, and a little water to make a soft dough.
- Divide into balls and roll out.
- Cook on a hot dry pan until you see bubbles and golden spots.
- Use them for wraps, breakfast tacos, or just dip in hummus.
Waffle Iron Hash Browns
- Shred potatoes, squeeze out the liquid.
- Mix with a spoonful of discard, salt, pepper, maybe some cheese.
- Press into a greased waffle iron.
- Cook until crispy and golden.
These aren’t fancy—but they’re good. And they’re all ways to use that discard instead of throwing it out.
Make-Ahead and Freezer Tips
Honestly? Half the reason I make these is so I don’t have to cook on busy mornings.
Cook Big Batches
- Make extra pancakes, waffles, muffins on the weekend.
- Let them cool completely before storing.
Freezing
- Stack pancakes or waffles with parchment between so they don’t stick.
- Muffins? Just toss them in a freezer bag once they’re cooled.
- Label the bags so you don’t forget what mystery baked goods you have.
Reheating
- Pancakes and waffles: toaster or oven. They get nice and crisp again.
- Muffins: let them thaw on the counter or microwave for 10–20 seconds.
Storing Discard
- Fridge: up to 1–2 weeks. Just keep it in a sealed jar.
- Freezer: portion it (I do 1-cup blobs in zip bags) so it’s easy to grab and thaw.
It’s the easiest way to have real breakfast on weekdays without losing your mind.
Conclusion
Look—this isn’t about being some perfect baker. It’s about not wasting that starter you feed all the time.
Bread is great, but you don’t have to make bread every time. Pancakes, waffles, muffins, flatbreads—they’re all easier, faster, and honestly just as satisfying.
These sourdough breakfast ideas that aren’t bread are my go-tos for busy mornings, feeding the family, or just not tossing good flour in the trash.
Try a few. Freeze extras. Play with flavors. And don’t worry if they’re not perfect—they’ll still taste homemade.
Got your own favorite sourdough breakfast idea? Drop it in the comments so we can all try something new.
If you’re new to sourdough, check out How to Care for Your Sourdough Starter to get your starter happy and healthy.
Need more ways to use discard? Here are simple sourdough discard recipes anyone can make.
Want to try something savory? See Sourdough Pizza and Flatbreads for dinner-worthy ideas.
King Arthur Baking: Sourdough Guide
Got your own favorite sourdough breakfast ideas? Share them in the comments so we can all try something new!