3 Easy Sourdough Discard Recipes You’ll Actually Make (Granola, Pancakes and Cream of Chicken Soup)

If you have a sourdough starter, then you know the truth: it’s not just a starter. It’s a high-maintenance pet that lives in your fridge and demands snacks.

And when it’s time to feed it? You’re left with discard, which feels like the equivalent of throwing money (and carbs) in the trash.

But here’s the good news: sourdough discard is basically an ingredient superpower. You can use it to make things you’ll actually eat, even on busy days.

So let’s turn that discard into something delicious – with minimal effort and zero perfection required. 

Sourdough Discard Granola

Perfect for: breakfast, snacking, layering over yogurt while pretending you have your life together.

Ingredients:

• 2 cups rolled oats

• ½ cup sourdough discard

• ⅓ melted coconut oil

• ¼ cup maple syrup or honey

• 1 tsp vanilla 

• 2 tsp ceylon cinnamon (because health benefits!)

• Pinch of salt

• Optional add-ins: nuts, seeds, chocolate chips, dried fruit. I like to add walnuts, almonds, flax, shredded coconut and dried cranberries.

How to:

1. Preheat oven to 350F.

2. Mix all ingredients until everything is coated.

3. Spread on a lined sheet pan. 

4. Bake 30 minutes (or longer if you like them crispier like me). You can either toss in the middle of baking or leave them as a sheet and break apart into chunks once cooled from the oven. I like to stir midway through baking to ensure a more even browning.

5. Let cool and store.

Scrunchy Tip:

Make this once and suddenly your kitchen smells like a boutique café.

Sourdough Discard Pancakes (or Waffles)

Soft, fluffy, tangy in a good way, and very forgiving. This was the first thing I ever made with discard.

Ingredients:

• 1 cup sourdough discard

• 1 cup milk of choice

• 1 egg

• 1 tbsp sugar

• 2 tbsp melted butter or oil

• 1 cup flour

• 1tsp baking soda

• ½ tsp salt

• ½ tsp vanilla

• Optional add-ins: chocolate chips, blueberries, diced apples, cinnamon, bananas

How to:

1. Whisk wet ingredients together: discard, milk, egg, melted butter, sugar and vanilla.

2. Add flour, salt and baking soda.

3. Mix just until smooth. 

4. Cook like normal pancakes or pour into a waffle iron.

5. Serve warm with butter and syrup (or, my favorite, honey!).

Scrunchy Tip:

Let the batter rest for 5 or 10 minutes to make them fluffier. The discard gets a second wind! I make these on a cast iron skillet because it gives the perfect crispy edges.

Sourdough Discard Cream of Chicken

Perfect for: casseroles, pot pies, crockpot meals, comfort food.

Ingredients:

• 2 cups chicken stock

• 1 cup milk

• ½ cup discard

• 2 tbsp butter

• Salt, pepper, garlic powder, onion powder, celery powder

How to:

1. Melt butter in a pot.

2. Whisk in discard to make a loose paste.

3. Add chicken stock and milk slowly while whisking.

4. Season to taste. 

5. Simmer until thickened.

Use it anywhere you’d use the canned stuff – but without mystery ingredients!

Scrunchy Tip:

Freeze in portions so future-you thanks present-you.

Save This for Later

If you want to start your own “Scrunchy Kitchen Staples,” here’s what I use all the time:

• Stand Mixer

• Dutch Oven

• Digital Kitchen Scale

• Glass Jars

• Silicone Spatulas

(These are affiliate links, which means I may earn a commission if you buy them – at no extra cost to you. I only recommend things I actually use and love.)

Final Thoughts

Being scrunchy isn’t about doing everything from scratch. 

It’s about:

• Being intentional where you can

• Saving money where it makes sense

• Not feeling guilty over shortcuts

If homemade sourdough granola is your vibe one day and frozen waffles are your vibe the next? Same.