5+ Sourdough Breakfast Recipe – Your Healthy Options

Published Categorized as Sourdough Bread Recipes

Craving something heavy and sugary for breakfast? The thought of stacked and loaded fluffy pancakes is enough to have anyone drooling. But once the reality of inflating calories creeps into the equation, many of us settle for some plain toast and coffee. But what if you were to add a sourdough starter discard to these recipes? The results will guarantee a healthy, delicious breakfast for you and your whole family to enjoy fearlessly!

5+ Sourdough Breakfast Recipe – Your Healthy Options

What Can You Make with a Sourdough Starter?

Apart from baking sourdough bread with a sourdough starter, you can also make a bunch of sourdough goodies using your starter. You can make healthy, delicious pancakes, English muffins, biscuits, bagels and so much more!

What to do with Sourdough Discard?

The sourdough discard is a portion of sourdough starter that is discarded before feeding. This means that you can use the discarded portion of your starter in a variety of recipes, including scrumptious breakfast treats like these plush sourdough discard rolls.

Sourdough Starter vs Sourdough Discard

Essentially, a sourdough discard and sourdough starter are the same things. A sourdough discard is a portion of the starter that is thrown away or added in various recipes, to create baked goods that produce a delectable tangy flavor.

Both sourdough starter and discard are made with flour and water. If you use your sourdough starter before feeding, then it’s pretty much the same as a discard.

Sourdough Starter Discard Breakfast Recipes

Breakfast for the whole family? Before you reach for your trusty eggs and bacon, take a look at your bubbly sourdough starter, or container of discard, and think of all the delicious sourdough discard recipes you can make!

Here are some ideas for you to try:

  1. Fermented sourdough banana bread
  2. Fluffy sourdough biscuits
  3. Sourdough pumpkin cinnamon rolls
  4. Sourdough crepes
  5. Sourdough pancakes and waffles
  6. Sourdough bagels
  7. Sourdough chocolate zucchini muffins

Fermented Sourdough Banana Bread

Feeling a little hungry? Why not try this incredibly moist, sourdough banana bread. This fermented banana bread is made using a sourdough starter, producing a delicious bread that provides a subtle tangy flavor, perfect for slathering with butter for breakfast.

For this breakfast recipe you’re going to need very ripe bananas, to ensure a sweet banana flavored result.

Ingredients

  • 1 cup plain flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • 1 tbsp chia seeds
  • 2 large bananas (ripe)
  • ½ cup melted butter
  • ¼ cup yogurt
  • 1 tbsp lemon zest
  • ¾ cup sugar
  • 1 cup sourdough starter
  • 1 tsp vanilla extract
  • ½ cup walnuts

Instructions

  1. Mix, both flours, salt, and chia seeds, and set aside.
  2. Mash the bananas, then add melted butter, sugar, yogurt, vanilla extract and lemon zest. Mix till well combined.
  3. Add sourdough starter, mix, then fold walnuts into the mix.
  4. Slowly add the flour mixture, until well incorporated.
  5. Pour into a 9-inch greased loaf pan, then cover loosely with plastic wrap. Let the banana bread dough ferment for 12 hours. The batter should rise and increase in size.
  6. Place the loaf into a preheated oven (340F) and bake for 45 minutes.
sourdough banana bread

Fluffy Sourdough Biscuits

These crumbly, tangy flavored biscuits make the perfect southern-style treat. Simply top these flaky sourdough biscuits with your favorite toppings, or serve with scrambled eggs topped with cheddar cheese for a fantastic mini breakfast feast!

Ingredients

  • 8 tbsp cold butter
  • 2 cups of whole wheat flour
  • 1 cup of sourdough discard
  • 1 tbsp honey or sugar
  • ¾ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cup milk or buttermilk

Instructions

  1. Chop your cold butter into chunks and add to a bowl, then add flour. Merge the butter and flour, but using a fork or food processor.
  2. Add one cup of sourdough starter discard, then honey and milk stirring well. Place a clean tea towel over the bowl and allow to ferment at room temperature for 24 hours.
  3. Then add salt, baking soda and powder, to the dough.
  4. Roll out the biscuit dough onto a lightly floured surface and cut. Place the cuts onto a cast iron skillet or baking dish. Bake for 20 minutes at 400 degrees.
5+ Sourdough Breakfast Recipe – Your Healthy Options

Sourdough Pumpkin Cinnamon Rolls

Looking for a way to make use of your discarded starter? Then try this perfect breakfast recipe, featuring leftover sourdough discard, lots of pumpkin pie spice; complete with a sticky, sweet sugary glaze that’ll delight your taste buds.

Ingredients

  • 114g cold butter
  • 42g melted butter
  • 300g all purpose flour
  • 125g sourdough discard
  • ½ cup pumpkin puree
  • 150g milk
  • 40g honey
  • 5g salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 165g light brown sugar
  • 2 tsp pumpkin pie spice
  • 120g powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Grate the cold butter into a large mixing bowl. Add flour, then use a fork or your hands to cover the butter in the flour. Cut the flour into the butter until you’re left with a coarse consistency.
  2. Add sourdough starter discard, honey, pumpkin and milk to the bowl. Mix and cover the bowl, allowing the dough to rest for 10 hours.
  3. Preheat the oven to 375 degrees, and grease a cast iron skillet or baking dish. Meanwhile, combine light brown sugar, and pumpkin spice in a small bowl then set aside.
  4. Add salt, baking powder and baking soda, and mix well using your hands. Then roll the dough into a rectangular shape. Brush the top of the dough with melted butter and sprinkle the sugar mixture over it. Roll the dough into a log shape then use a sharp knife to cut the log into 1 1/2 inch pieces.
  5. Arrange the rolls onto a baking dish, and bake the sourdough cinnamon rolls until they’re golden brown.
  6. In a small bowl, mix powdered sugar, melted butter, vanilla extract and milk. Thin the glaze by adding more milk till you achieve a desirable consistency.
  7. Pour the sweet glaze over the rolls and enjoy.

Sourdough Crepes

These delicious sourdough crepes are incredibly easy to make, with a hint of sourness from your active sourdough starter, these go down as a treat! You can also use a sourdough discard straight from the fridge, for this amazing breakfast recipe. This is great for those who prefer to make use of the discarded half of the starter instead.

Have these sourdough crepes stuffed with your favorite fillings, or loaded with your favorite fruits and sauces, creating an incredible breakfast treat for you and your family to enjoy!

Ingredients

  • 1 cup milk
  • 2 large eggs
  • ¼ cup sourdough discard
  • 1 tbsp butter
  • ½ tsp vanilla extract
  • 1 tbsp sugar
  • 1 cup all purpose flour
  • ¼ tsp salt

Instructions

  1. Add milk, eggs, discard, butter and vanilla extract to a large bowl, mixing well until thoroughly combined.
  2. Add flour, salt and sugar to the bowl. Whisk until there are no lumps visible. Set the crepe batter aside while your heat the pan.
  3. Lightly grease the pan, then pout 1/4 cup of batter into the center of the pan.
  4. Cook for 45 seconds, then carefully flip and cook for another 30 seconds.
  5. Remove and top with honey or maple syrup, then serve immediately.

Sourdough Pancakes and Waffles

Looking for an incredibly easy two in one sourdough breakfast recipe? Then look no further than these light, crisp, and gorgeous sourdough discard pancakes and waffle batter, that’ll have you salivating in no time. Grab your waffle maker and start cooking!

Ingredients

  • 200g sourdough starter discard
  • 340g buttermilk
  • 2 large eggs
  • 50g white sugar
  • 5g vanilla extract
  • 56g melted butter
  • 240g all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt

Instructions

  1. In a large mixing bowl, whisk sourdough starter, eggs, buttermilk, honey, vanilla extract, melted butter and flour. Cover the bowl with a kitchen towel, and allow this to rest on your kitchen countertop overnight.
  2. Once you’re ready to make your easy breakfast, add the baking soda, baking powder and salt to the batter. Then stir, and cover the bowl to rest while you preheat the waffle iron, or griddle.
  3. For sourdough pancakes: Preheat a griddle until hot, then lightly grease the griddle. Slowly pour ¼ cup of batter on the griddle. Cook on both sides, until the pancake is cooked through and golden brown.
  4. For sourdough waffles: Preheat the waffle iron and grease with cooking oil. Pour 3/4 cup of batter into the middle of the iron, gently spreading the batter. Cook until the waffle is a lovely golden brown shade.
sourdough waffles

Sourdough Bagels

The perfect delicious breakfast bagels just became more delicious. With the inclusion of a sourdough starter, you’re left with a dreamy, chewy batch of sourdough bagels, providing an undeniably addictive sourness that pairs well with just about anything!

Try this simple sourdough bagel recipe, for an elevated breakfast!

Sourdough Chocolate Zucchini Muffins

When looking for a healthy breakfast treat, that also delights your taste buds with every mouthful, try these sourdough chocolate zucchini muffins. Featuring shredded zucchini, with lots of sweet, chocolatey goodness that is simply to die for!

Ingredients

  • 1 ½ cups spelt flour
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup coconut oil
  • ¾ cup coconut sugar
  • 2 large eggs
  • 150g zucchini
  • zest from one orange
  • 2 tbsp orange juice
  • ½ cup sourdough starter
  • ¼ cup buttermilk
  • ½ cup chocolate chips

Instructions

  1. Preheat your oven to 425 degrees, grease muffin tins or line with paper liners.
  2. Whisk together flour, cocoa powder, salt, baking powder and soda.
  3. In a separate bowl whisk melted coconut oil, and coconut sugar, then add eggs. Stir in grated zucchini, orange zest, orange juice, sourdough starter and butter milk.
  4. Combine the wet ingredients with the dry and mix until well combined. Stir in chocolate chips, then transfer the mixture to the fridge for one hour.
  5. Layer the batter into the prepped muffin tins. Bake for 20 minutes.

Delicious Sourdough Breakfast Recipe Options to Choose From!

These delicious sourdough breakfast recipes will quickly become a family favorite. With brand new flavorful recipes requiring minimal effort, and promising scrumptious results, it’s time to get your hands dirty!

5+ Sourdough Breakfast Recipe – Your Healthy Options

Sourdough Breakfast Recipe Ideas – FAQs

Is Sourdough a Healthy Breakfast?

Sourdough is a healthy option to have at any time of day, though most prefer to create a delicious breakfast out of it. You can obtain many benefits from a single slice of sourdough bread, including lower insulin, and improved gut health.

How do You Eat Sourdough for Breakfast?

You can enjoy sourdough for breakfast in any way you wish, from French toast, to sourdough waffles, the wonderful sour flavor doesn’t disappoint!

Are Eggs Good on Sourdough?

Adding eggs to your sourdough is great, whether they’re boiled, fried, poached, or scrambled. When combining whole grain bread such as sourdough with healthy fats and protein, you get a delicious palate brimming with nutrition!

Is Sourdough Healthier Than Normal Bread?

Sourdough bread contains high levels of vitamins and minerals making it a healthy alternative to regular breads. It also allows your body to absorb the beneficial nutrients more easily than other bread.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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