Should we take a break from baking bread for a bit? How about just one entry… Trust me, it will be worth it when you try one of my top 3 leftover sourdough starter recipes below. Plus, it’s still considered baking if we’re using a starter in a roundabout way, right? This post presents a few ways to utilize our excess sourdough starter discarded at each feeding (refreshment).
Since I feed my sourdough starter twice daily, I usually have an excess of starter in the morning and evening. Many see this excess as “waste,” but it can be used for many things besides going into your compost bin. After all, this waste can be seen as food for our starter so it can continue living.
The following recipes are tried and true here in my kitchen. I’ve made the waffles and pancakes so many weekends the process has become ritualistic: mix the batter the night before to ferment overnight, wake and finish mixing, and then get cooking.
My previously outlined schedule for creating a sourdough starter and my guide on maintaining a sourdough starter will work well with any of the following recipes, ensuring you have enough starter each day to meet the requirements. Note that you might have to adjust the hydration of the recipes below to suit your sourdough starter. If you maintain a stiffer starter (60-75% hydration), you might have to add more liquid until the consistency of the batter is typical for what you’re making.
My Best Sourdough Waffles
Lengthy fermentation time makes my best sourdough waffles impossibly light, crunchy, and slightly tangy. In addition to the wonderful flavor, because the flour is fermented for several hours, the entire batter becomes aerated, resulting in a waffle that will surprise you on your first bite. They have just the right ratio of sweet to savory, with a slight but noticeable tang at the end.
I made these recently on a snowy day here in Albuquerque, which fits perfectly with warm waffles. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they run around eating the snow, digging here and there, and generally creating a little storm of their own.
As adults (maybe it’s just me?), we’re hesitant to get dirty and make a mess; sometimes, it’s great to see kids or your pets throw all that aside and care only about the moment. Thankfully, a batch of sourdough starter waffle batter was fermented and ready to hit the iron.
If you have sourdough starter discard ready, try these waffles, you’ll love them!
Sourdough Starter Pancakes
Pancakes are one of my favorite breakfast indulgences. I have memories as a child waking up to the upstairs kitchen (yes, strangely, our kitchen was upstairs, and all the bedrooms were downstairs—that’s the 50s for you) smelling like batter and butter. Fresh fruit to the top was always a staple, as was good maple syrup. I’m not a diehard maple syrup, but really, anything less than 100% maple syrup is kind of a letdown for these beautiful sourdough pancakes.
These can be made quickly and easily on a whim; you need very little pre-planning to make these happen (isn’t that usually the case on late Sunday mornings?). I’ve used this core recipe a dozen different ways based on the season: pureed pumpkin mixed in during November, fresh blueberries tossed into the batter during the summer, and ricotta added in at, well, any time of the year. If you’ve made pancakes before, you know just how versatile they can be.
I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. If you don’t have one, you can pick up a cast iron griddle for relatively cheap, and it’ll last a lifetime.
Baker’s Banana Bread
Banana bread is something I had at least once a month growing up. A family of four always seems to have excess bananas on hand, you know, those in the kitchen that are so black and mushy no one ever touches them. Well, these are the bananas you want to use for this banana bread!
This banana bread could easily become zucchini bread by swapping out the bananas (or you can keep them) with grated and pressed zucchini (after you grate the zucchini into fine little strands, press them between two paper towels to extract some of the moisture out).
What I love most about this banana bread is that the ingredients are flexible and include items I always have on hand—a baker’s banana bread, if you will.
What’s Next?
So there you have it, my top 3 leftover sourdough starter recipes. If you get into a good rhythm, and with little extra planning, you can make a superb breakfast each weekend (or weekday if you go late).
Breakfast is one of my favorite meals of the day, and with the recipes above, it’s just that much better. While not technically a breakfast food, banana bread is perfect in the morning with a cappuccino or pour-over.
For more, see my roundup of sourdough starter discard recipes.
716 Comments
Hi,
Thank you so much for these totally yummy recipes! May I ask if it’s possible to cook waffles with the pancake batter and pancakes out of the waffles batter pls? Thank you in advance!
Yes, that would work!
The second time making the waffles it felt like the recipe asks for too much butter I would reduce next time, they were really greasy.
The best pancakes I have ever made!!! Thanks.
Oh! and the cinnamon rolls!!! the best I have ever eaten!!!
Thanks, Patricia!
Hello,
First time making banana bread and used your recipe since my weekday sourdough bread turned out so well. I’m new to baking. When I took the internal temperature of the banana bread it read 205F but when taking the needle out, it was covered in batter. I’m still waiting on it to cool, so I don’t know the outcome just yet. I’m hoping it firms up… but I’m leaning that it won’t lol.
Thanks for sharing your recipes.
I find that temperature is very precise, it’ll still be moist but that’s the target you want to hit!
For superior sourdough pancakes, substitute maple syrup for the sugar! And your recipe is excellent. Everyone loved them this morning.
That’s an interesting idea — will give that a try! Super happy to hear that, Rudy. Enjoy!
I actually made this AND my kitchen is upstairs, lol you are not alone, also the pancakes are great!
Ha ha, glad to hear that, Joelle!
Your waffle recipe is Absolutely to die for!!! And the recipe for the pancakes is also excellent. Going to try banana bread tonight, hopefully it is as good as your other two recipes 🙂
Glad to hear that, Elena and I hope the banana bread turned out great! I make it often here and love it 🙂
Excellent pancake recipe, very nutritious with einkorn flour. I added banana slices, turned out delicious!
Glad to hear that — einkorn is a perfect addition there, too! Enjoy 🙂
You asked for starter recipes. I personally have 3 going at any one time (my gluten free rice starter is currently chilled out for a bit in the fridge). I have the aforementioned delicate gluten-free rice flour starter (for relatives who have celiac, crohns or other digestive disorders), a fluffy white made from bread flour & water, a heartier wheat made from Bob’s Red Mill whole wheat flour & water and finally the Beast, made from whole ground rye (I have a friend who I created a barter, baking bread in trade for her excess vegetables (she has a HUGE family garden), that requests the rye table loaf regularly for her brother (the master gardener).)
I initially got my recipe from earthfoodandfire.com. Since Chef Mueller’s recipe doesn’t include any variations from AP or bread flour, I went exploring and found several others including my hero Sarah Owens (where I learned about the rice flour starter). The basic recipe is:
Sourdough Starter Ingredients
2/3 cup Un-Bleached Flour
1/3 cup warm water
Mix together thoroughly in a glass container, cover loosely with a clean damp dish towel & set someplace warm. Day 2/24 hours later add 1/4 c flour & scant 1/8 c warm water, repeat this daily for 5 days increasing the flour & water as the starter grows. Soon you will see bubbles forming deep in your starter, when you go to “feed” it. When this happens, your starter is ready for baking & you should have enough excess to make all the amazing discard recipes. There are also starter recipes out there that require no discard but, what’s the fun in that.
Here is the link to earthfoodandfire recipe:
https://www.earthfoodandfire.com/how-to-make-sourdough-starter/
Here is a link to Sarah Owens table bread recipe with a great teaching video on working with the high hydration dough:
https://food52.com/recipes/80565-table-loaf
Hi Maurizio Leo, do you have a recipe for pizza using sourdough? Can you post it, if you have one. Thanks
I have several, check out my recipes page!
I never seems to have that much leftover starter. How do you get enough for these recipes?
I maintain a larger starter, usually about 200g ready to go each morning and evening (I bake a lot!). If you keep a smaller one, scale it up the refreshment before you want to use some to make one of these recipes by adding a little more equal parts flour and water. For example, if you wanted to make the pancake or waffle batter Saturday morning, refresh your starter Friday night with extra flour and water (you could simply add 50g of each) and let it ferment overnight. In the morning you should have plenty to make any of these recipes with.
If too warm I would put it in the fridge as well. It’s usually around 23C here.
Is it possible to make muffins rather than using a loaf pan?
Yes! Many have done this and say it works super well.
What about cooking time? Do you think 20-25 minutes or what would be your recommendation?
It’s hard to say, you’ll likely need less bake time since it won’t be one large mass, but split up into smaller pieces. I’ll have to test this myself, and I’m not sure why I haven’t yet, I make this so often!
My banana bread ended up denser than yours. Any pointers? Thanks! Still delicious!
Hey there, I wonder if you have ever used buckwheat flour as a component for the banana bread, and f so, do you make any or adjustments to the recipe? On a bit of a buckwheat jag right now but would like to use leftover starter too.
Thanks!
You could absolutely do that — just sub out some portion for buckwheat and see how it goes. I’d probably start with 25-50g and work up as desired.
Made the pancakes with over night fermentation, and I just loved watching the mixture develop. It was like working with a living being!! Best pancakes ever. Thank you.
Glad to hear that and thanks for reporting back, Julie! They’re a weekend ritual over here — and slowly becoming something of a weekday one as well.
For the sliced banana topping on the banana bread, do I add it after smoothing the batter or after several minutes of baking? I wasn’t sure if they would sink and disappear into the batter. Can’t wait to try this and your other recipes. Thanks so much, Maurizio!
I went ahead and made it without the sliced banana on top. It smelled wonderful and the family loves it!
I very gently add it right before placing the pan into the oven. Do not press it down into the batter and don’t bang the pan around or it could collapse.
That was the best pancake we made at home. Thank you. Going to try again this weekend.
Glad to hear that, Antony!
The waffles are outrageously good. You made me a brunch hero. Thank you!
Happy to help, Gina! The problem with being a brunch hero is there’s never a shortage of people then inviting themselves over for brunch — but I guess that just means more waffles! Win-win. Enjoy 🙂
Can I substitute the Greek yogurt for sour cream?
Yes, I do this often!
can i use flax eggs
if I am out of eggs for these recipes?
Others have reported success using flax eggs — should work just fine.
Very good results with flax egg! Love these pancakes….
The most amazing pancakes ever! Added fresh blueberries and homemade blueberry syrup…WOW! I’ll use Salmonberry syrup with the next batch…a perfect pairing!
Thanks, Donna — glad to hear that. Sounds delicious to me 🙂
To quote my 19 yr old daughter “these are the best (bleeping) pancakes I’ve ever had!”. Thanks for the recipe !
Well there you go, I don’t think there’s better praise than that! Enjoy 🙂
Holy smokes! The best pancakes I’ve ever made! Made 1/2 recipe using weight measurements. Divine!
So glad to hear you like them, Colleen!
the pancakes are good but not much else!
Thanks for the feedback, Breas!
Does the starter contribute to rise in the banana bread? Or does it only do so through reaction with the baking soda? Could I alternatively leave the baking soda out and let the starter raise it, or might that not work because of all the other ingredients?
It’s mostly as a flavor additive given the short (very short!) time the starter is allowed to ferment the flour in the recipe. If you wanted to try and achieve some rise with the starter you’d have to let it ferment longer — I’ve not tried this myself!
I made the Banana bread with mature starter. I added no nuts. I used all whole wheat flour even though my starter is fed white all purpose. I used a thermometer to check for the internal temperature (so helpful that this was provided) and I ended up needing to add about 15 minutes to the bake time. This bread looks and tastes absolutely delicious, it might be the most yummy banana bread I’ve made. I am wondering if my bake time needed to be longer because I used a regular metal dark nonstick loaf pan, rather than the cast iron loaf pan shown in the post. Either way this is a great recipe!
Glad to hear it worked out well for you, Lisa. Yes, the pan makes a huge difference in bake time — when I use my cast iron pan I usually have to bake longer. Taking that internal temp is key! Happy baking.
Is the starter meant to be fed or unfed?
specifically, for the banana bread
^^^ I was literally just about to ask that haha! I currently have lots of brown bananas and I have folks coming to visit tomorrow but my starter is hibernating in the fridge right now…
I just found that Maurizio’s actually answered that question below. Unfed/straight from the fridge is fine.
thanks!
Unfed works as long as it was ripe and mature at some point. I sometimes save up discarded starter in the fridge and use that at the end of the week.
I made the banana bread with kamut flour and my starter. We put coconut sugar instead of brown sugar…the best banana bread I have ever made!
Thanks for that feedback, Laura! I’ve used coconut sugar before as well, a nice change 🙂
I only get enough sourdough starter leftover for 1/2 pancake receipe. can I ‘save’ the discards for 2 days to have enough for a full receipe?
I am fairly new but, I have read somewhere that you can collect your discard that is leftover from the feedings and store it in the refrigerator. I have begun to do this and I just keep adding discard to discard in a container in the fridge for future use.
I’m in a bit of a shock… Just made these sourdough pancakes (morning of, no overnight fermentation) and these might be the best pancakes I’ve ever made. I’ve tried another recipe before that required an overnight test which turned out disastrously (thin, gummy, very sour). This recipe yielded perfect pancakes: fluffy, tender, airy, and look exactly like the pictures. I’m curious to try the overnight method as there weren’t any tartness from starter (which makes sense). Highly highly recommend and so happy I can put my discard to use. Thank you!!
Right on, Kimberley! Glad to hear that. You’d get a little more sourness with the overnight ferment for sure. If the batter is very thin and watery in the morning add a bit more flour to thicken it up before making them. Enjoy!
Hello Maurizio! For the overnight pancake method do you leave the batter in the counter or in the fridge? Thanks for your help!
Counter!
Both the pancakes and the waffles have been a great success for breakfast. They are so yummy! Thank you for those excellent, very detailed and easy to follow recipes. Sourdough has completely taken over our kitchen!
Glad to hear this, Celine! Thanks for reporting back and enjoy 🙂
The pancakes were delicious, thanks for the recipe! If making the pumpkin variation, how much pureed pumpkin would you recommend? Would you keep amounts of other liquids the same?
Glad to hear that! I’d add around 3/4 cup pureed pumpkin to the batter and hold back some of the liquid — add liquid until the consistency feels right as is to your liking. This is typically how I do this in the kitchen: whatever is in season or I feel like adding/substituting I do it by feel!
Banana bread: This came out of the oven looking and smelling spectacular and after fully cooling, delicious tasting. However, it collapsed in overall height slowly by about an inch, while maintaining a dome shape, and more importantly, the interior consistency was a bit gummy. Now, I’m certain this was due to my type of starter — I use the Jovial method, so my discards are very tacky dough-like wads, so not liquid-y like yours. But is there a way for me to change this when incorporating my discards into these wonderful discard recipes? Would you use less flour in the dough mix, or more liquid, or less discard, or what? (I used the full 125g of discard per your recipe; starter is 30g water: 48g whole grain Einkorn; 20g carryover starter.)
Hey, Ginger! Hmm, I’ve never seen this happen here, but yes, it’s possible it was due to the starter. I would likely reduce the amount of discard the next time just to test it out — perhaps halve the discard added and see how things turn out.
By any chance did you place a halved banana on top of the dough (as seems to be very common these days)? If so, that extra weight could also cause it to sag, I know this has happened to me!