Recipe

Easy Sourdough Discard Recipes: Pancakes, Crackers, Flatbreads and Pumpkin Muffins

Published October 16, 2026

If you keep a starter, you'll end up with discard: the portion you remove before each feed. Throwing it away feels wasteful, and it doesn't have to be. Discard adds a mild tang to all sorts of quick bakes.

A note on these recipes: they're straightforward starting points built on common home-baking ratios, not recipes developed in a test kitchen. Flours and discard vary, so be ready to adjust with a little more flour or liquid.

What is sourdough discard?

Discard is simply unfed starter: a mix of flour and water with some yeast, bacteria and acidity. It's usually not active enough to raise a loaf of bread on its own, which is why most discard recipes also use baking soda, baking powder or, sometimes, a little commercial yeast. All the recipes below assume a 100% hydration starter (equal weights of flour and water).

Storing discard

• Collect it in a lidded jar in the fridge. Many bakers use it within about a week or two; the longer it sits, the more sour it gets.
• Grey liquid on top (hooch) is normal; stir it in or pour it off.
• Throw it out if you see pink, orange or fuzzy mould.

1. Sourdough discard pancakes

Makes about 8 medium pancakes.

• 200 g sourdough discard
• 120 g plain flour
• 1 egg
• 120 ml milk
• 1 tbsp sugar
• ½ tsp baking soda
• A pinch of salt
• 2 tbsp melted butter, plus more for the pan

1. Whisk the discard, egg, milk, sugar and melted butter together.
2. Mix in the flour and salt. Add the baking soda last; the batter will bubble up a little as it reacts with the acidity of the discard.
3. Cook spoonfuls in a lightly buttered pan over medium heat until bubbles appear on top, then flip and cook until golden.

The same batter, slightly thinned with milk, works in a waffle iron.

2. Crispy sourdough discard crackers

• 200 g sourdough discard
• 100 g flour (white, whole wheat or a mix)
• 40 g olive oil
• ½ tsp salt, plus flaky salt or seeds to top
• Optional: dried herbs, garlic powder or grated parmesan

1. Mix everything into a firm dough. Rest 30 minutes (or overnight in the fridge).
2. Heat the oven to 175°C (350°F). Roll the dough as thin as you can between two sheets of baking paper.
3. Brush or spray with a little oil, sprinkle with salt and seeds, and cut into squares with a knife or pizza cutter.
4. Bake for roughly 20 to 30 minutes until crisp and golden, checking often near the end because thin edges brown fast. Cool completely; they crisp further as they cool.

3. Quick discard flatbreads

Makes 4. Good with curries, dips or as a quick pizza base.

• 200 g sourdough discard
• 150 g plain flour
• 60 g plain yogurt
• ½ tsp baking powder
• ½ tsp salt

1. Mix into a soft dough, knead briefly and rest for 15 to 30 minutes.
2. Divide into four and roll each to about 5 mm thick.
3. Cook in a hot, dry frying pan for 1 to 2 minutes a side until puffed and spotted brown. Brush with garlic butter if you like.

For a pizza base, roll it thinner, part-bake for a few minutes on a hot tray, then add toppings and bake until bubbling.

4. Pumpkin discard muffins

Pumpkin and sourdough are a popular combination in autumn, and these use up a good amount of discard. Makes about 12.

• 150 g sourdough discard
• 200 g pumpkin purée (canned or home-made)
• 100 g brown sugar
• 80 ml neutral oil
• 1 egg
• 180 g plain flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp ground cinnamon or mixed spice
• ½ tsp salt

1. Heat the oven to 180°C (350°F) and line a muffin tin.
2. Whisk the discard, pumpkin, sugar, oil and egg together.
3. In another bowl, mix the flour, baking soda, baking powder, spice and salt, then fold into the wet mix until just combined.
4. Fill the cases about three-quarters full and bake for about 20 to 25 minutes, until a skewer comes out clean.

More ideas

Discard also works in banana bread, cookies, crumpets, English muffins, bagels and pizza dough. With recipes that rely on rise, such as bagels or pizza dough, you'll usually need some active starter or a little yeast as well.

Frequently asked questions

What is sourdough discard?

The part of your starter that you remove before feeding. It's unfed starter, so it's sour but usually not strong enough to raise bread on its own.

Can you use sourdough discard straight from the fridge?

Yes, in most quick recipes like pancakes, crackers and muffins. It's fine cold.

How long does sourdough discard last in the fridge?

Many bakers use it within about one to two weeks. It becomes more sour over time. Throw it out if you see mould.

Can I use active starter instead of discard?

Yes. Active starter works in all of these recipes; it may make them a little lighter and less tangy.

Can sourdough discard make bread rise?

Usually not reliably on its own. Discard recipes generally add baking soda, baking powder or yeast. To bake a naturally leavened loaf, use an active, recently fed starter, as in our basic sourdough recipe.