15 Lightning-Quick Sourdough Discard Recipes Ready in Minutes

You keep feeding your starter and then pause, leaving a small jar of sourdough discard on the counter. What if that bin of discard could become your next five-minute breakfast or snack?

These 15 lightning-quick sourdough discard recipes turn that extra scoop into bright pancakes, chewy crackers, gooey cookies, and savory bites. Each recipe uses simple pantry ingredients and finishes in minutes or under an hour. You’ll find sweet and savory options, freezer-friendly ideas, and clever ways to use discard without long fermenting.

You’ll see which recipes work for breakfast, coffee breaks, and last-minute guests. Grab your jar of sourdough discard and a whisk. These recipes are fast, forgiving, and designed for busy home bakers who love bold flavor with minimal fuss.

1. Sourdough Discard Pancakes

These pancakes are airy, tangy, and quick. The sourdough discard adds subtle acidity and depth. You get a tender interior and golden edges in minutes. They’re perfect for weekend brunch or weekday fuel. If you love fluffy pancakes with a hint of sour, this is for you.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 large egg (room temperature)
• 3/4 cup milk (whole or 2%)
• 2 tbsp melted butter, cooled
• 1 tsp vanilla extract
• Butter or oil for the skillet

Instructions

1. Preheat a nonstick skillet or griddle over medium heat. Aim for about 350°F surface.
2. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk sourdough discard, egg, milk, melted butter, and vanilla until smooth.
4. Pour wet into dry and stir gently. Don’t overmix; a few small lumps are fine.
5. Brush skillet with butter. Scoop 1/4 cup batter per pancake. Cook until bubbles form and edges set, about 2–3 minutes.
6. Flip and cook 1–2 minutes until golden and cooked through. Test doneness by pressing the center; it should spring back.
7. Keep warm on a baking sheet in a 200°F oven if making a batch.
8. Serve immediately. Cool leftover pancakes before storing.

How to Serve It

Plate stacks with extra butter and warm maple syrup. Add fresh berries and a dusting of powdered sugar. Pair with strong coffee or citrusy tea. Store cooled pancakes in an airtight container up to 3 days or freeze layers with parchment. Reheat in a toaster or oven. Great for lazy mornings or brunch guests.

2. Lemon Blueberry Sourdough Discard Muffins

These muffins are bright, tender, and quick to mix. Sourdough discard adds a gentle tang that balances citrus and sweet berries. The crumb is moist with a slightly golden top. They work as breakfast, snacks, or lunchbox treats. If you love fruity muffins with a zing, you’ll enjoy these.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup sourdough discard (room temperature)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup milk (any)
• 1 tbsp lemon zest (about 1 lemon)
• 1 cup fresh blueberries
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease cups.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, combine sourdough discard, eggs, oil, milk, lemon zest, and vanilla. Mix until smooth.
4. Pour wet into dry and fold gently until combined. Don’t overmix.
5. Fold in blueberries carefully to avoid crushing them.
6. Divide batter evenly among muffin cups, filling about 3/4 full.
7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
8. Let muffins cool in pan 5 minutes, then transfer to a rack to cool completely.

How to Serve It

Serve warm or at room temperature with a smear of butter. Garnish with extra lemon zest and a few blueberries. Pair with herbal tea or cold milk. Store in an airtight container up to 3 days, or freeze for up to 2 months. Thaw at room temperature before serving.

3. Sourdough Discard Savory Crackers

These crackers crisp up fast and use simple pantry ingredients. Discard brings a slight tang that pairs well with herbs. You’ll get flaky, crunchy edges and toasty color. They’re perfect for cheese boards or snacks. If you like crunchy, salty bites, these are ideal.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1/2 tsp fine salt, plus extra for topping
• 1/2 tsp baking powder
• 1 tsp sugar
• 1 tsp dried rosemary, crushed (or 1 tbsp fresh, chopped)
• 1/2 tsp garlic powder
• 2–3 tbsp cold water, as needed
• 1 tbsp coarse sea salt for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Mix discard, flour, olive oil, salt, baking powder, sugar, rosemary, and garlic powder in a bowl.
3. Add cold water one tablespoon at a time. Stir until a firm dough forms.
4. Turn dough onto parchment and roll very thin, about 1/8 inch. Thinner makes crispier crackers.
5. Score the dough into shapes with a knife or pizza cutter. Sprinkle coarse sea salt on top.
6. Transfer parchment to a baking sheet. Bake 12–16 minutes until edges are golden brown.
7. Let cool on the sheet. Crackers will crisp more as they cool.
8. Store completely cooled crackers in an airtight container for up to 1 week.

How to Serve It

Serve on a cheese board with jam, olives, and sliced cheeses. Garnish with fresh herbs for color. Pair with wine or sparkling water. Keep in a cool, dry place to maintain crispness. Make-ahead: bake a day before and store airtight. Great for picnics or cocktail hour.

4. Quick Sourdough Discard Waffles

These waffles are crisp outside and tender inside. Sourdough discard adds flavor without extra time. They brown quickly and hold syrup well. Great for brunch or a fast weekend treat. You’ll love the slight tang balanced with sweet toppings.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sourdough discard (room temperature)
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs (separated, room temperature)
• 3/4 cup milk
• 4 tbsp melted butter, cooled
• 1 tsp vanilla extract
• Cooking spray or oil for waffle iron

Instructions

1. Preheat waffle iron according to manufacturer. Heat until hot.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk discard, milk, egg yolks, melted butter, and vanilla.
4. Combine wet and dry mixes. Stir until mostly smooth.
5. In another bowl, beat egg whites until soft peaks form. Fold gently into batter.
6. Grease waffle iron lightly. Pour batter per waffle size. Close and cook 3–5 minutes until deep golden and crisp.
7. Repeat, keeping waffles warm in a 200°F oven.
8. Serve immediately for maximum crispness.

How to Serve It

Top with fresh fruit, whipped cream, or maple syrup. Add a sprinkle of toasted nuts for texture. Serve with coffee or mimosa for brunch. Cool leftovers, then freeze in stacks with parchment. Reheat in a toaster or oven. Ideal for weekend mornings and quick dessert waffles.

5. Sourdough Discard Banana Bread Bars

These banana bread bars bake faster than a loaf. Sourdough discard keeps the crumb moist and tender. The brown sugar crumble adds sugary crunch. They’re portable and great for lunchboxes. If you love banana flavor with soft texture, these will vanish fast.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sourdough discard (room temperature)
• 3/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 very ripe bananas, mashed (about 1 cup)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• Crumble: 2 tbsp brown sugar + 1 tbsp butter, cubed

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment and grease edges.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, mix sourdough discard, mashed bananas, brown sugar, oil, eggs, and vanilla until smooth.
4. Fold dry ingredients into wet just until combined. Stir in nuts if using.
5. Pour batter into prepared pan. Smooth the top.
6. For crumble, toss brown sugar and butter until coarse crumbs form. Sprinkle over batter.
7. Bake 28–32 minutes until a toothpick inserted near center comes out clean or with moist crumbs. Edges should be golden.
8. Cool at least 15 minutes before cutting into bars. Cool completely for cleaner slices.

How to Serve It

Cut into squares and dust with cinnamon if desired. Serve with yogurt or a cup of coffee. Store in an airtight container at room temperature 2–3 days, or refrigerate for a week. Freeze single bars wrapped well. Great for breakfasts on the go or afternoon snacks.

6. Herbed Sourdough Discard Flatbreads

These flatbreads cook in a skillet in minutes. Sourdough discard gives light chew and flavor. The crust gets charred spots and soft interior. They’re perfect as wraps or with dips. If you want fast homemade bread for weeknight dinners, this fits.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp olive oil, plus extra for cooking
• 1/2 tsp sugar
• 1/2 tsp baking powder
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh rosemary or oregano
• 1/4 cup warm water, as needed
• Coarse sea salt for sprinkling

Instructions

1. In a bowl, mix discard, flour, salt, sugar, baking powder, olive oil, parsley, and rosemary.
2. Add warm water a tablespoon at a time until dough is soft and just tacky. Knead briefly 1–2 minutes.
3. Let dough rest 10 minutes covered.
4. Divide into 4 balls. Roll each thin on a lightly floured surface.
5. Heat a skillet over medium-high heat. Brush lightly with oil.
6. Cook each flatbread 1–2 minutes per side until blistered and golden. Press with spatula for even browning.
7. Remove and brush with olive oil, sprinkle coarse salt. Cool slightly before serving.
8. Serve warm.

How to Serve It

Stack warm flatbreads on a plate with a drizzle of olive oil. Serve with hummus, za’atar, or grilled veggies. Wrap fillings for quick lunches. Store cooled flatbreads in a sealed bag up to 2 days, or freeze stacked with parchment. Reheat briefly in a skillet or oven.

7. Sourdough Discard Chocolate Chip Cookies

These cookies are soft in the center with crisp edges. Sourdough discard adds subtle tang and deeper flavor. Chocolate melts into pockets for chewy bites. They bake fast and are forgiving. If you crave a slightly tangy chocolate cookie, you’ll adore these.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 1 large egg (room temperature)
• 1 cup semisweet chocolate chips
• Optional: 1/2 cup chopped nuts

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
3. Beat in egg and vanilla, then mix in sourdough discard until combined.
4. Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet mixture. Stir until just combined.
5. Fold in chocolate chips and nuts if using.
6. Drop 2 tbsp dough per cookie onto prepared sheets, spaced 2 inches apart.
7. Bake 9–11 minutes until edges are golden and centers set but soft. A toothpick in the center should come out with moist crumbs.
8. Cool on sheet 5 minutes, then transfer to a wire rack to cool completely.

How to Serve It

Serve warm with cold milk or coffee. For a special touch, press an extra chocolate chip on each cookie while warm. Store in an airtight container up to 4 days. Freeze baked cookies for longer storage. These are crowd-pleasers for lunchboxes or casual gatherings.

8. Sourdough Discard Cheesy Drop Biscuits

These drop biscuits come together quickly without rolling. Sourdough discard gives a tender crumb and slight tang. Cheddar creates melty pockets and savory aroma. They’re great with soups or breakfast sandwiches. If you want fast, fluffy biscuits, these are a winner.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup sourdough discard (room temperature)
• 3/4 cup buttermilk (or milk + 1 tbsp vinegar)
• 1 tbsp chopped chives or parsley (optional)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in cheese and chives.
5. Whisk sourdough discard and buttermilk together. Add to dry ingredients and stir until just combined. Dough will be sticky.
6. Drop 1/4 cup portions onto prepared sheet using two spoons. Space 2 inches apart.
7. Brush tops with milk or melted butter if desired. Bake 12–15 minutes until golden and puffed.
8. Let cool 5 minutes before serving.

How to Serve It

Split and serve with butter or jam, or use for breakfast sandwiches with egg and bacon. Pair with tomato soup or salads. Store in a sealed container up to 2 days or freeze. Reheat in a warm oven to restore flakiness. Perfect for weeknight dinners and brunch spreads.

9. Sourdough Discard Garlic-Parmesan Pizza Crust

This pizza crust is quick, thin, and crisp at the edges. Sourdough discard adds mild tang and chew without long fermentation. Garlic oil and Parmesan create a savory base. It bakes fast and holds toppings well. If you want fast homemade pizza, this crust shines.

Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 3/4 cup sourdough discard (room temperature)
• 1 tsp instant yeast
• 1/2 tsp fine salt
• 1 tbsp olive oil, plus extra for brushing
• 1/2 tsp sugar
• 1 tsp garlic powder
• 2 tbsp grated Parmesan, plus extra for topping
• 1–2 tbsp warm water if needed

Instructions

1. Preheat oven to 475°F with a baking stone or sheet inside.
2. In a bowl, mix flour, yeast, salt, sugar, garlic powder, and Parmesan.
3. Add sourdough discard and olive oil. Mix into a shaggy dough, adding 1–2 tbsp water if too dry.
4. Turn onto floured surface and knead 1–2 minutes until smooth. Rest 10 minutes covered.
5. Roll or stretch dough thin, about 10–12 inches. Dust with flour to prevent sticking.
6. Transfer to parchment. Brush lightly with olive oil and sprinkle extra Parmesan.
7. Slide pizza with parchment onto hot stone. Bake 8–12 minutes until crust is blistered and cheese browned.
8. Remove, top with fresh basil or other toppings, slice and serve.

How to Serve It

Serve whole or slice into wedges. Add fresh arugula, shaved Parmesan, and chili flakes for contrast. Pair with a crisp salad and sparkling water. Store leftover slices in the fridge up to 2 days; reheat in a hot oven. Make-ahead tip: prepare dough and refrigerate up to 24 hours for slightly deeper flavor.

10. Sourdough Discard Cinnamon Sugar Donut Holes

These donut holes are fried quickly and coated with cinnamon sugar. Sourdough discard keeps them light and slightly tangy. The centers stay tender and pillowy. They’re perfect for parties or weekend treats. If you want nostalgic fried bites, these satisfy.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 large egg (room temperature)
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• Vegetable oil for frying (about 2 cups)
• Cinnamon sugar: 1/2 cup sugar + 1 tbsp cinnamon

Instructions

1. Heat oil in a heavy pot to 350°F. Use a candy thermometer to monitor.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine sourdough discard, egg, melted butter, and vanilla. Mix until smooth.
4. Stir wet into dry until a soft dough forms. It should hold together but be slightly sticky.
5. Using two spoons or a small scoop, drop 1-inch dough portions into hot oil. Don’t overcrowd.
6. Fry 2–3 minutes until golden, turning as needed. Internal temperature should be hot and dough cooked through.
7. Drain on paper towels briefly, then toss in cinnamon sugar while warm.
8. Serve immediately; let cool slightly before eating.

How to Serve It

Serve warm with chocolate sauce or vanilla glaze for dipping. Sprinkle extra cinnamon sugar for sparkle. Store briefly at room temperature, but they’re best fresh. Reheat in an oven for a few minutes if needed. Great for brunch or dessert parties.

11. Sourdough Discard Cornbread Skillet

This skillet cornbread gets tender crumb and a crisp edge. Sourdough discard adds subtle flavor and moisture. It bakes quickly in a hot skillet for a rustic crust. Perfect beside chili or soups. If you like hearty, buttery cornbread, this one’s fast.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 large eggs (room temperature)
• 3/4 cup buttermilk
• 1/4 cup melted butter, plus 1 tbsp for skillet

Instructions

1. Preheat oven to 425°F. Place a 9-inch cast-iron skillet in the oven to heat.
2. Mix cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Whisk eggs, buttermilk, sourdough discard, and melted butter in another bowl.
4. Combine wet and dry ingredients until just mixed. Don’t overmix. Batter will be thick.
5. Carefully remove hot skillet and add 1 tbsp butter to coat. Pour batter into skillet and smooth top.
6. Bake 18–22 minutes until top is golden and a toothpick comes out clean. Cornbread should pull away slightly from the skillet edges.
7. Let cool 5 minutes then add a pat of butter and slice.

How to Serve It

Serve warm with honey butter or alongside chili. Cut wedges and garnish with chopped chives. Store covered at room temperature up to 2 days. Reheat slices in a toaster oven or oven to refresh crust. Excellent for fall dinners and potlucks.

12. Sourdough Discard Brownie Mug Cake

This brownie mug cake bakes in the microwave in under two minutes. Sourdough discard gives extra chew and depth. The center stays fudgy and warm, perfect for one. It’s an instant dessert when cravings hit. If you want fast chocolate satisfaction, try this.

Ingredients

• 4 tbsp all-purpose flour
• 3 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp baking powder
• Pinch fine salt
• 3 tbsp sourdough discard (room temperature)
• 2 tbsp milk
• 1 tbsp vegetable oil or melted butter
• 1/2 tsp vanilla extract
• 2 tbsp chocolate chips

Instructions

1. In a microwave-safe mug, whisk flour, sugar, cocoa powder, baking powder, and salt.
2. Stir in sourdough discard, milk, oil, and vanilla until smooth.
3. Fold in chocolate chips, reserving a few for the top.
4. Microwave on high for 60–90 seconds. Cake should be set on top but slightly gooey in center. Doneness varies by microwave.
5. Let cool 2 minutes before eating—mug will be hot.
6. Top with a scoop of ice cream or a dusting of powdered sugar if desired.

How to Serve It

Serve straight from the mug with ice cream or whipped cream. Garnish with extra chocolate chips or a drizzle of caramel. Best enjoyed immediately. For make-ahead, mix dry ingredients and store, then add wet when ready. Great single-serve dessert for evenings.

13. Sourdough Discard Crepes

These crepes are thin and flexible with a hint of tang. Sourdough discard lightens the batter and adds flavor. They cook fast, forming lacy edges and soft centers. Fill with sweet or savory ingredients. If you love versatile, elegant crepes, these are simple to make.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1 1/4 cups milk
• 2 large eggs (room temperature)
• 2 tbsp melted butter, cooled
• 1 tbsp sugar (for sweet crepes)
• 1/4 tsp fine salt
• 1 tsp vanilla extract (optional)
• Butter or oil for the pan

Instructions

1. In a blender or bowl, combine flour, sourdough discard, milk, eggs, melted butter, sugar, salt, and vanilla. Blend or whisk until smooth.
2. Let batter rest 10 minutes to relax. Rest improves texture.
3. Heat a nonstick pan over medium heat and brush lightly with butter.
4. Pour about 1/4 cup batter and swirl to coat the bottom thinly. Cook 1–2 minutes until edges lift and bottom is lightly golden.
5. Flip and cook 20–30 seconds more. Transfer to a plate and keep warm loosely covered.
6. Repeat until batter is used, stacking crepes with parchment.
7. Fill immediately with sweet jam, Nutella, lemon and sugar, or savory fillings.

How to Serve It

Fold or roll crepes and dust with powdered sugar or drizzle with honey. Fill with fruit and mascarpone or ham and cheese for savory. Store cooled crepes in the fridge up to 2 days, layered with parchment. Reheat gently in a skillet. Perfect for brunch, dessert, or dinner.

14. Sourdough Discard Apple Fritters

These apple fritters are crisp outside and juicy inside. Sourdough discard adds a tang that complements cinnamon and apple. They fry quickly and glaze beautifully. Serve fresh for maximum crispness. If you love warm, saucy apple treats, these satisfy autumn cravings.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 large apple, peeled and diced (about 1 cup)
• 1 large egg (room temperature)
• 2 tbsp milk
• Vegetable oil for frying
• Glaze: 1 cup powdered sugar + 2 tbsp milk + 1/2 tsp vanilla

Instructions

1. Heat oil to 350°F in a deep pot. Monitor with a thermometer.
2. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix sourdough discard, egg, and milk until smooth.
4. Stir wet into dry and fold in diced apple. Batter should be thick.
5. Drop 1–2 tbsp portions into hot oil. Fry in batches, avoiding crowding.
6. Fry 2–3 minutes per side until golden brown. Internal apple should be tender.
7. Drain on paper towels briefly. Toss in glaze or dip.
8. Let set 5 minutes so glaze firms slightly before serving.

How to Serve It

Serve warm with a light glaze or dusting of powdered sugar. Pair with coffee or cider. Best eaten fresh; fritters lose crispness over time. Store leftovers briefly and reheat in an oven to crisp. Great for cozy mornings or dessert gatherings.

15. Sourdough Discard Savory Herb Pancake Bites

These bite-sized savory pancakes are quick and versatile. Sourdough discard adds tang and tender crumb. Herbs and scallions brighten each bite. They cook fast in a skillet or mini muffin pan. If you want savory snacks for brunch or parties, these fit perfectly.

Ingredients

• 1 cup all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 2 scallions, thinly sliced
• 2 tbsp chopped fresh parsley or chives
• 1/2 cup grated zucchini, squeezed dry (optional)
• 1 large egg (room temperature)
• 3/4 cup milk
• 2 tbsp olive oil or melted butter for cooking

Instructions

1. Whisk flour, baking powder, baking soda, and salt in a bowl.
2. In another bowl, mix sourdough discard, egg, and milk until smooth.
3. Combine wet and dry until just mixed. Fold in scallions, herbs, and zucchini. Batter should be scoopable.
4. Heat a skillet over medium and add oil. For bite-sized pancakes, use 1 tbsp batter per pancake.
5. Cook 1–2 minutes until edges set and bubbles appear. Flip and cook 1–2 minutes until golden.
6. For mini muffin pan, fill greased wells and bake 10–12 minutes at 375°F.
7. Test doneness by inserting a toothpick; it should come out clean.
8. Keep warm and repeat until all batter is used.

How to Serve It

Serve with herbed yogurt or a lemon-dill dip. Garnish with extra chopped herbs and a squeeze of lemon. Pair with a light salad or soup. Store cooled bites in the fridge up to 2 days and reheat in a skillet. Make-ahead: keep batter refrigerated for a few hours for quick cooking later.

You now have 15 fast and tasty ways to use your sourdough discard, from breakfast pancakes to party-ready fritters. These recipes turn a small jar of discard into snacks, desserts, and crowd-pleasing mains you’ll reach for again.

Try a few recipes this week and pin the ones you love for later. Which recipe will you make first — sweet muffins, savory flatbreads, or quick brownies in a mug? Share your favorites with friends or family and pass along the leftover starter love.