Bubbles. That’s the name of my sourdough starter. Named because sourdough folklore says one’s starter ought to be named. So, it’s not just fermented matter but a pet with a name, that needs to be fed, looked after, tended to, something “you can get to know”. Bubbles, because good sourdough is flecked with bubbles and that was what I wanted my starter to live up to.


Bubbles tends to be quite low maintenance, requiring a feed once a week – sometimes less and sometimes more when she needs to be fresh and fully active. And she does live up to her name 😉 Feeding a sourdough starter requires you to remove most of the starter, which becomes sourdough discard, and adding in equal amounts of flour and water. That discard as its name suggests can be discarded; but in an effort not to waste and a google search away from some delicious recipes that utilize sourdough discard, I’ve managed to use up most of the discard.


One of the easiest ways to use up sourdough discard is by making these savory sourdough discard pancakes, which have become a favorite lunch along with some avocado, tomato, Cholula hot sauce and occasionally a fried egg. The inspiration came from this recipe, but I use sourdough discard, never active sourdough and include more add ins.


If you’re looking for more ways to use discard, under the recipe I’ve included some of my favorite sourdough discard recipes.


Savoury Sourdough Discard Pancakes and Other Ways to Use up Discard

Savoury Sourdough Discard Pancakes

Savory pancakes made with sourdough discard, eggs, corn, peppadews and herbs
Course: Mains
Dietary: Dairy Free, No Added Sugar, Nut Free, Vegetarian
Servings: 9 pancakes


  • frying pan


  • 1 cup sourdough discard
  • 3 eggs
  • 2 ears corn corn removed
  • 4 peppadews finely chopped
  • ¼ cup fresh herbs finely chopped (I like a mix of chives and parsley)


  • Combine all the ingredients in a large bowl and mix well. You should get a thick pancake-like batter.
  • Heat a non-stick pan over a medium flame and spray with some olive oil.
  • Add ¼ cup of the batter to the pan and cook for 2 minutes, until the underside is browed, flip over and cook for another minute or two until both sides are brown and fully cooked through. I liked to press the pancake with a spatula after the first flip to help “flatten” it and cook it more evenly. Continue until you have used all the batter.
  • Serve with fresh veggies and a fried egg. 

Savoury Sourdough Discard Pancakes and Other Ways to Use up Discard

Other Ways to Use up Discard

These are recipes I keep coming back to when I want to use up discard, they’re all fantastic!


These sourdough crackers are heaven! They’re utterly addictive and one of the discard recipes I make most often.

Also by Ruth, this chocolate cake is quick, easy and deliciously chocolatey.  She also has this article on baking with sourdough discard and you can trust that all her recipes are winners.

Ed makes the best cookies and these sourdough discard chocolate chip cookies are divine. He also explains how to use discard in cookies – a much harder task as the liquid is butter which needs to be browned to remove water content.

These soft sourdough discard buns are quick, easy and deliciously fluffy. I’ve used the same recipe to make hotdog rolls by changing the shape.

Lastly, if I’m making flatbreads and have discard I’ll just add some flour and salt to some discard, knead it into a dough and follow these directions. I’ve never measured, you just add enough flour to create a firm dough ball and about ½ teaspoon salt for every 3 flatbreads you want to make.


Subscribe so you don’t miss a post
Sign up with your email address to receive news and updates!

What do you think?

Your email address will not be published. Required fields are marked *

Recipe Rating

No Comments Yet.