Sourdough Discard Recipe Without Yeast for Easy Baking – Simple, Reliable, and Delicious

If you keep a sourdough starter, you probably have a jar of discard waiting for a purpose. This easy, no-yeast recipe turns that tangy leftover into something light, crisp, and satisfying—perfect for busy days. Think skillet flatbreads, savory pancakes, or airy waffles using only pantry basics.

No long rise times, no special gear, and no complicated steps. Just a quick mix, a hot pan, and a few minutes to golden goodness.

Why This Recipe Works

Sourdough Discard Recipe Without Yeast for Easy Baking – Simple, Reliable, and Delicious

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Ingredients

  

• 1 cup (240 g) sourdough discard, straight from the fridge is fine
• 1/2 cup (60 g) all-purpose flour (or whole wheat for a heartier taste)
• 1 large egg
• 2 tablespoons (25 g) sugar (reduce to 1 tablespoon for savory)
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 cup (120 ml) milk (dairy or unsweetened plant milk)
• 2 tablespoons (30 ml) neutral oil or melted butter, plus more for the pan
• Optional add-ins: 1 teaspoon vanilla extract; a pinch of cinnamon; chopped herbs; grated cheese; everything bagel seasoning; chocolate chips

Instructions

 

• Preheat your cooking surface. Heat a cast-iron or nonstick skillet over medium heat, or preheat a waffle iron. Lightly oil the surface.
• Whisk the wet ingredients. In a bowl, whisk the sourdough discard, egg, milk, and oil (or butter) until mostly smooth.
• Add the dry ingredients. Sprinkle in flour, sugar, and salt. Stir gently until just combined. A few small lumps are okay—don’t overmix.
• Add the leavener last. Sprinkle baking soda over the batter and fold it in. You should see slight bubbling as it reacts with the acidity of the discard. Use the batter within 5–10 minutes for the best lift.
• Cook as pancakes or flatbreads. For pancakes, ladle 1/4 cup portions onto the hot pan. Cook 2–3 minutes per side until golden and set. For flatbreads, pour 1/3–1/2 cup, spread a bit thinner, and cook until the underside is browned and edges look dry, then flip.
• Or make waffles. Pour batter into the preheated waffle iron and cook until crisp and deeply golden. Time varies by machine, but aim for a deep color—it boosts flavor and crunch.
• Serve warm. Sweet versions love butter, syrup, fruit, or yogurt. Savory versions pair with eggs, avocado, smoked salmon, or a quick yogurt-garlic sauce.

This recipe leans on the natural leavening and acidity of your sourdough discard, so you don’t need commercial yeast. The discard brings flavor, slight lift, and moisture, while a touch of baking soda helps it puff on contact with heat.

Because it cooks in a skillet or waffle iron, you get results fast—no waiting for dough to rise. The batter-style approach is also forgiving, so small mistakes won’t ruin your bake.

Ingredients

• 1 cup (240 g) sourdough discard, straight from the fridge is fine
• 1/2 cup (60 g) all-purpose flour (or whole wheat for a heartier taste)
• 1 large egg
• 2 tablespoons (25 g) sugar (reduce to 1 tablespoon for savory)
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 cup (120 ml) milk (dairy or unsweetened plant milk)
• 2 tablespoons (30 ml) neutral oil or melted butter, plus more for the pan
• Optional add-ins: 1 teaspoon vanilla extract; a pinch of cinnamon; chopped herbs; grated cheese; everything bagel seasoning; chocolate chips

Instructions

1. Preheat your cooking surface. Heat a cast-iron or nonstick skillet over medium heat, or preheat a waffle iron. Lightly oil the surface.
2. Whisk the wet ingredients. In a bowl, whisk the sourdough discard, egg, milk, and oil (or butter) until mostly smooth.
3. Add the dry ingredients. Sprinkle in flour, sugar, and salt.

   Stir gently until just combined. A few small lumps are okay—don’t overmix.

4. Add the leavener last. Sprinkle baking soda over the batter and fold it in. You should see slight bubbling as it reacts with the acidity of the discard.

   Use the batter within 5–10 minutes for the best lift.

5. Cook as pancakes or flatbreads. For pancakes, ladle 1/4 cup portions onto the hot pan. Cook 2–3 minutes per side until golden and set. For flatbreads, pour 1/3–1/2 cup, spread a bit thinner, and cook until the underside is browned and edges look dry, then flip.
6. Or make waffles. Pour batter into the preheated waffle iron and cook until crisp and deeply golden.

   Time varies by machine, but aim for a deep color—it boosts flavor and crunch.

7. Serve warm. Sweet versions love butter, syrup, fruit, or yogurt. Savory versions pair with eggs, avocado, smoked salmon, or a quick yogurt-garlic sauce.

Storage Instructions

• Room temperature: Keep cooked pancakes or flatbreads covered for up to 12 hours if your kitchen is cool. For longer storage, refrigerate.
• Refrigerator: Store in an airtight container for 3–4 days.

  Reheat in a dry skillet over medium heat or in a toaster/oven for best texture.

• Freezer: Freeze in a single layer, then stack with parchment between pieces. Keeps well for up to 2 months. Reheat from frozen in a hot skillet or toaster oven.
• Leftover batter: Best used right away, since baking soda loses power.

  If needed, refrigerate up to 12 hours and add a small pinch more baking soda before cooking.

Why This is Good for You

• Reduces food waste: You’re giving that discard a second life instead of tossing it.
• Gentler on digestion: The natural acidity in sourdough can make grains feel lighter for some people.
• Flexible and balanced: You can make it sweet or savory, boost protein with eggs and yogurt on top, or add fiber with whole wheat flour.
• Lower sugar option: The tang of the discard brings flavor, so you can keep added sugar minimal.

Pitfalls to Watch Out For

• Overmixing: This toughens the texture. Stir just until combined.
• Waiting too long after adding baking soda: The reaction fades with time. Cook promptly for the best rise.
• Too-cold pan: You’ll get pale, rubbery results.

  The first drop of batter should sizzle lightly on contact.

• Discard that’s overly sour or neglected: Very old or gray discard can taste harsh. If it smells off or alcoholic, refresh your starter and use fresher discard.
• Heavy add-ins: Large chunks (like big fruit pieces) can weigh the batter down. Keep add-ins small and light.

Alternatives

• Dairy-free: Use plant milk and oil instead of butter.

  Almond, oat, or soy milk work well.

• Egg-free: Swap the egg for 3 tablespoons aquafaba or a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Texture will be slightly denser but still tasty.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose. Make sure your starter discard is from a gluten-free starter.
• All-whole-wheat: Expect a heartier bite.

  Add an extra tablespoon of milk if the batter feels too thick.

• Flavor twists: For savory, add chopped scallions, dill, and feta; for sweet, add lemon zest and blueberries; for spice, try cinnamon, cardamom, and a touch of brown sugar.

FAQ

Can I bake this batter in the oven?

Yes. Pour into a well-greased 9-inch skillet or baking dish and bake at 400°F (200°C) for 15–20 minutes, until puffed and golden. It will resemble a Dutch baby or oven pancake—great with fruit or savory toppings.

Do I have to use baking soda?

You’ll get the best lift with baking soda because it reacts with the acidity of the discard.

Without it, the batter will still cook, but it’ll be flatter and denser. If you only have baking powder, use 1 teaspoon and reduce the milk by a tablespoon.

Can I make the batter ahead?

Mix everything except the baking soda and store in the fridge up to 12 hours. When ready to cook, stir in the baking soda and start right away.

This keeps the rise strong.

What if my discard is very thick or very thin?

Adjust the milk. For thick discard, you may need up to 2 additional tablespoons of milk. For thin discard, reduce the milk by 1–2 tablespoons to keep the batter from spreading too much.

How do I know when to flip?

Look for dry edges and bubbles forming on the surface that begin to pop.

Slide a spatula underneath—if the bottom is golden and releases easily, it’s ready to flip.

Can I make this without sugar?

Yes. For savory versions, skip the sugar entirely and add herbs, spices, or cheese. For sweet versions without sugar, use mashed ripe banana or a drizzle of maple syrup after cooking.

What oil works best?

Neutral oils like canola, grapeseed, or light olive oil are great for cooking.

For flavor, use melted butter or ghee in the batter and a light brush of oil in the pan to prevent scorching.

Is this safe to eat if my discard has been in the fridge for weeks?

If it smells pleasantly tangy and not putrid or alcoholic, it’s typically fine. Avoid discard with visible mold, pink or orange streaks, or an intensely harsh aroma. When in doubt, feed your starter and wait for fresh discard.

In Conclusion

This sourdough discard recipe without yeast is fast, forgiving, and packed with flavor.

With a few pantry staples and a hot skillet, you can turn leftovers into crisp-edged pancakes, flatbreads, or waffles any morning of the week. Keep the method simple: mix lightly, cook promptly, and season to taste. Once you make it a couple of times, it’ll become your go-to way to use every last spoonful of discard—no waste, all comfort.