You’ve been feeding your sourdough starter religiously, and now you’ve got jars of discard piling up in your fridge.
Tossing it feels wasteful. Keeping it feels pointless.
Here’s the thing: that “discard” is actually liquid gold for your kitchen. It’s tangy, flavorful, and turns ordinary recipes into something you’ll crave on repeat.
I’m talking crispy, golden pancakes. Crackers that snap. Waffles that stay fluffy for days.
This sourdough discard recipe is about to become your new weeknight staple. No fancy techniques, no babysitting dough for hours. Just good food that happens to use up what you’d normally throw away.
Let’s get into it.
What You’ll Need
For the Crackers:
- 1 cup (240g) sourdough discard (unfed, straight from the fridge)
- 1 cup (120g) all-purpose flour
- 4 tablespoons (57g) butter, melted
- 1 teaspoon salt
- 1 teaspoon dried herbs (rosemary, thyme, or Italian seasoning)
- 2 tablespoons olive oil
- Flaky sea salt for topping
- Optional: sesame seeds, everything bagel seasoning, or garlic powder
For the Pancakes:
- 1 cup (240g) sourdough discard
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (120g) all-purpose flour
For the Waffles:
- 1 cup (240g) sourdough discard
- 1¾ cups (420ml) milk
- 2 large eggs
- ¼ cup (50g) melted butter
- 2 tablespoons sugar
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Tools You’ll Need
- Mixing bowls (medium and large)
- Whisk or fork
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
- Waffle iron (for waffles)
- Non-stick skillet or griddle (for pancakes)
- Pastry brush (optional, for crackers)
Pro Tips
Your discard doesn’t need to be fresh. That jar sitting in your fridge for two weeks? Totally fine. The tangier it gets, the better the flavor.
Don’t skip the overnight rest for pancakes and waffles. Mix your batter the night before and let it hang out in the fridge. The acid in the discard breaks down the gluten, making everything ridiculously fluffy.
Roll your crackers paper-thin. Seriously. The thinner they are, the crispier they get. Think almost translucent.
Season aggressively. Sourdough discard is pretty neutral on its own, so don’t be shy with salt, herbs, and spices.
Freeze your waffles. Make a double batch and pop them in the freezer. They reheat in the toaster better than store-bought ones ever could.
How to Make Sourdough Discard Crackers
These are dangerously good. You’ll eat half the batch before they even cool down.
Mix your discard, flour, melted butter, salt, and herbs in a bowl until it forms a shaggy dough.
Turn it out onto a piece of parchment paper and knead it a few times until smooth. It shouldn’t be sticky. If it is, add a tiny bit more flour.
Roll the dough directly on the parchment paper. Get it as thin as you possibly can. We’re talking almost see-through here.
Brush the surface with olive oil and sprinkle with flaky salt and any other toppings you’re using.
Use a pizza cutter to slice the dough into squares or rectangles. Don’t separate them yet.
Slide the whole parchment paper onto a baking sheet and bake at 350°F (175°C) for 20-25 minutes.
Keep an eye on them after 15 minutes. The edges will brown first, and that’s fine. You want them golden and crispy all over.
Let them cool completely on the pan. They’ll crisp up even more as they sit.
Break them apart along the cuts and store in an airtight container for up to a week.
How to Make Sourdough Discard Pancakes
The night before (or at least 30 minutes before), whisk together your discard, buttermilk, egg, melted butter, and sugar in a large bowl.
Cover and stick it in the fridge overnight. This is where the magic happens.
In the morning, add your baking soda, salt, and flour. Stir until just combined. Don’t overmix. Lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
Pour about ¼ cup of batter per pancake. You’ll see bubbles form on the surface after a minute or two.
Flip when the edges look set and the bubbles have popped. Cook another minute until golden.
Stack them high and serve with butter, maple syrup, or whatever makes you happy.
How to Make Sourdough Discard Waffles
Mix your discard, milk, eggs, melted butter, sugar, and vanilla in a large bowl the night before.
Cover and refrigerate overnight.
The next morning, add your flour, baking powder, baking soda, and salt. Stir until combined.
Heat your waffle iron according to the manufacturer’s instructions.
Pour batter into the center and cook until golden and crispy. Mine usually takes about 4-5 minutes.
These freeze like a dream. Let them cool completely, then stack them with parchment paper between each waffle and freeze in a zip-top bag for up to 3 months.
Substitutions and Variations
No buttermilk? Use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.
Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture won’t be identical, but it’s still good.
Vegan crackers: Use olive oil instead of butter. Add nutritional yeast for a cheesy flavor.
Sweet vs. savory: Skip the herbs on crackers and add cinnamon and sugar instead. For pancakes, fold in chocolate chips or blueberries.
Dairy-free waffles: Use plant-based milk and replace butter with coconut oil.
Make Ahead Tips
Mix your pancake or waffle batter the night before. The overnight fermentation makes them fluffier and adds more tang.
Crackers can be rolled out, cut, and frozen unbaked. Just add 5 minutes to the baking time.
Cooked waffles and pancakes freeze perfectly. Reheat waffles in the toaster and pancakes in the microwave for 30 seconds.
Store discard in the fridge for up to two weeks. The longer it sits, the more sour it gets.
Leftovers and Storage
Crackers: Keep in an airtight container at room temperature for up to a week. If they lose their crispness, pop them in a 300°F oven for 5 minutes.
Pancakes: Store in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the microwave or toaster.
Waffles: Same deal. Fridge for 3 days, freezer for 3 months. Toast them straight from frozen.
Leftover batter: Pancake and waffle batter keeps in the fridge for up to 2 days. Cracker dough can be refrigerated for up to 3 days before rolling and baking.
Nutritional Information
Per Serving (Crackers, about 10 crackers):
- Calories: 120
- Protein: 3g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 1g
- Sodium: 240mg
Per Serving (Pancakes, 3 pancakes):
- Calories: 280
- Protein: 8g
- Carbohydrates: 36g
- Fat: 11g
- Fiber: 1g
- Sodium: 520mg
Per Serving (Waffles, 2 waffles):
- Calories: 320
- Protein: 10g
- Carbohydrates: 38g
- Fat: 14g
- Fiber: 1g
- Sodium: 480mg
FAQ
Can I use active starter instead of discard?
You can, but it’s kind of a waste. Active starter is better saved for bread. Discard works perfectly here and doesn’t need to be fed.
How long does sourdough discard last in the fridge?
Two weeks, easily. Sometimes longer if it doesn’t develop mold. The more sour it smells, the more tangy your recipes will be.
Do these recipes work with whole wheat discard?
Absolutely. The texture will be slightly denser, but the flavor is even better.
Can I make these recipes without the overnight rest?
For crackers, yes. For pancakes and waffles, you can skip it, but the texture won’t be as light and fluffy. If you’re short on time, let the batter rest for at least 30 minutes.
Why are my crackers soggy?
They’re either not rolled thin enough or not baked long enough. Make sure they’re golden all over and let them cool completely on the pan before storing.
Can I add chocolate chips to the pancakes?
Yes! Fold them in right before cooking. Same goes for blueberries or any other mix-ins.
What’s the difference between using fed vs. unfed starter?
Unfed discard has more acidity, which gives better tang and works with the baking soda to create lift. Fed starter is less sour and better for bread.
Wrapping Up
Your sourdough discard just went from kitchen trash to breakfast MVP.
These recipes are stupid easy, use ingredients you already have, and taste better than anything you’d buy at the store.
Make the crackers for your next dinner party. Batch the waffles for lazy Sunday mornings. Stack those pancakes high and pretend you’ve got your life together.
Try one (or all three) and let me know which one you’re obsessed with. Drop a comment below with your favorite flavor combo or any questions. I read every single one. 👇
