Fridays are a great time to unwind, bake, and use up leftover sourdough discard in creative ways.
Instead of tossing it, you can turn that tangy starter into delicious Friday recipes — from pancakes and crackers to brownies, waffles, scones, muffins, and even pizza dough.
This list of 15 Friday sourdough discard recipes is perfect for bakers who want simple ideas with big flavor.
It’s a satisfying way to reduce waste while enjoying homemade treats, and every recipe adds something tasty to kick off your weekend.
15 Delicious Friday Sourdough Discard Recipes You’ll Love
These 15 Friday sourdough discard recipes prove that leftovers can become something special.
With just a little creativity, you can transform discard into snacks, sandwiches, desserts, breakfast bites, or dough for weekend baking.
Whether you prefer sweet bakes or savory comfort food, there’s a recipe here to inspire your Friday cooking.
Save your discard each week, try new combinations, and enjoy the incredible flavors sourdough brings to every dish.
Make Fridays delicious, sustainable, and fun — one batch of sourdough goodness at a time.
Sourdough Discard Cheddar Herb Biscuits
These buttery Friday biscuits use sourdough discard to create richness and depth.
Each biscuit bakes up soft inside and golden outside.
Cheddar melts into the dough for savory comfort.
Herbs add aroma and freshness.
Perfect for snacking, breakfast, or pairing with soups at the end of the week.
Ingredients:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 2 tbsp chopped herbs (chives, parsley, or dill)
- ½ cup milk
Instructions:
- Combine flour, baking powder, baking soda, and salt in a large bowl and mix well.
This step evenly distributes the leavening agents so the biscuits rise properly. - Add cold butter cubes and cut them into the flour using your fingers or a pastry cutter.
Work the mixture until it resembles coarse crumbs with small butter pockets. - Stir in cheddar cheese and chopped herbs, distributing them throughout the dry mixture.
This ensures flavor in every biscuit. - Add sourdough discard and milk to the bowl and gently fold until a soft dough forms.
Avoid over-mixing to keep the biscuits tender. - Transfer the dough to a floured surface and pat it into a thick round.
Use a biscuit cutter to cut out circles. - Place biscuits on a baking tray and bake until golden brown and puffy.
Allow them to cool slightly before serving so the cheese sets.
These sourdough cheddar biscuits are tender, savory, and aromatic.
The discard adds depth and flavor.
The cheese melts beautifully inside.
Perfect for a cozy Friday meal.
They deliver comfort, warmth, and homemade goodness with every bite.
Friday Sourdough Discard Chocolate Chip Pancakes
These pancakes turn sourdough discard into soft, fluffy breakfast comfort.
Each bite tastes warm and chocolatey.
The discard adds tang and complexity.
The texture remains light and airy.
Perfect for a sweet and relaxing Friday morning or a fun breakfast-for-dinner treat.
Ingredients:
- 1 cup sourdough discard
- 1 cup flour
- 1 egg
- 1 cup milk
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup chocolate chips
- Butter for cooking
Instructions:
- In a mixing bowl, whisk together sourdough discard, milk, and egg until smooth.
This creates the liquid base of the batter. - Add flour, sugar, baking powder, baking soda, and salt.
Fold gently to avoid overdeveloping gluten, which keeps the pancakes fluffy. - Add chocolate chips and fold them through the mixture evenly.
Make sure they don’t sink to one spot. - Heat a pan over medium heat and add a small amount of butter to coat the surface.
Allow the butter to melt fully before adding batter. - Pour circles of batter onto the pan and cook until bubbles form on top.
Flip carefully and cook the other side until golden. - Serve warm with syrup, whipped cream, or fresh fruit.
The chocolate chips melt into soft pockets of sweetness.
These sourdough pancakes are light, sweet, and perfectly tangy.
Each bite feels soft and comforting.
The chocolate adds richness.
Ideal for a cozy Friday breakfast.
They turn simple ingredients into a decadent morning treat.
Crispy Sourdough Discard Friday Crackers
These crispy crackers make delicious use of leftover sourdough discard.
Each cracker bakes thin and crunchy.
Herbs and salt add flavor.
The discard adds mild tanginess.
Perfect for Friday snacking, cheese boards, dips, or enjoying with soup at the end of the week.
Ingredients:
- 1 cup sourdough discard
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt to taste
- Optional: sesame seeds or chili flakes
Instructions:
- Combine sourdough discard, olive oil, garlic powder, oregano, and salt in a bowl.
Stir until the mixture forms a smooth, pourable batter. - Line a baking tray with parchment paper and spread the batter thinly across the surface.
The thinner the spread, the crispier the crackers will be. - Sprinkle optional toppings like sesame seeds or chili flakes evenly.
This adds flavor and texture. - Bake the cracker sheet until fully crisp and lightly golden at the edges.
Rotate the tray halfway through for even baking. - Once baked, allow the sheet to cool completely before breaking it into pieces.
Cooling helps the crackers harden and become extra crunchy. - Store in an airtight container to maintain crispness.
They remain crunchy for days.
These crackers are crisp, flavorful, and delightfully tangy.
The herbs add aroma.
The discard creates a perfect texture.
Ideal for Friday snacks or simple entertaining.
Light, crunchy, and incredibly easy to enjoy.
Friday Sourdough Discard Banana Bread
This banana bread is soft, moist, and deeply flavorful thanks to sourdough discard.
Each slice tastes sweet and comforting.
The discard adds depth.
Bananas add natural softness.
Perfect for baking on a peaceful Friday afternoon or sharing with friends and family.
Ingredients:
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1½ cups flour
- ½ cup sugar
- 1 egg
- ¼ cup melted butter
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
Instructions:
- Mash the bananas in a bowl until smooth and creamy.
This creates the moisture base for the bread. - Add sugar, egg, sourdough discard, and melted butter.
Mix gently until everything blends into a thick batter. - Combine flour, salt, cinnamon, and baking soda in a separate bowl.
Stir to evenly distribute the dry ingredients. - Slowly fold the dry mixture into the wet ingredients.
Mix just enough to combine so the bread stays soft. - Pour the batter into a lined loaf pan and smooth the top.
Tap the pan lightly to remove air pockets. - Bake until the loaf rises, browns, and a toothpick inserted comes out clean.
Cool before slicing to keep it moist.
This sourdough banana bread is tender, fragrant, and perfectly sweet.
The discard enriches the flavor.
The bananas make it soft.
Ideal for a calm Friday baking moment.
Comforting, homemade, and wonderful to share.
Savory Friday Sourdough Discard Scallion Pancakes
These savory pancakes transform sourdough discard into chewy, crispy delights.
Each pancake is golden outside and tender inside.
Scallions add freshness.
The discard gives tanginess.
Perfect for a simple, comforting Friday lunch or a quick evening snack.
Ingredients:
- 1 cup sourdough discard
- ½ cup flour
- ½ cup water
- 1 cup chopped scallions
- 1 tsp salt
- 2 tbsp oil for frying
Instructions:
- Whisk sourdough discard, water, flour, and salt together until a smooth batter forms.
The mixture should be pourable but thick enough to hold scallions. - Fold in chopped scallions, distributing them throughout the batter.
This ensures each bite has flavor. - Heat oil in a pan over medium heat until shimmering.
This helps the pancakes crisp properly. - Pour portions of batter into the pan and spread into thin circles.
Thinner pancakes become crispier. - Cook until bubbles form at the surface and the edges turn golden.
Flip gently and cook the other side until crispy and brown. - Remove from the pan and let them rest on a towel to remove excess oil.
Slice into wedges and serve warm with dipping sauce.
These savory sourdough pancakes are crispy, flavorful, and deeply satisfying.
The scallions add freshness.
The discard adds unique tang.
Perfect for Friday meals or snacks.
Simple, comforting, and delicious every tim
Sourdough Discard Friday Banana Pancakes
These pancakes are fluffy, aromatic, and perfect for Friday mornings.
The sourdough discard adds a gentle tang that balances the sweetness.
The banana makes the batter moist.
Every bite feels comforting and warm.
The pancakes cook beautifully golden, making them ideal for a relaxing end-of-week breakfast.
Ingredients:
- 1 cup sourdough discard
- 1 large ripe banana, mashed
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1 tbsp sugar
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch of salt
- Butter for cooking
Instructions:
- Start by mashing the banana in a mixing bowl until smooth.
Make sure there are no large chunks so the pancake texture stays soft and even. - Add sourdough discard, milk, egg, sugar, vanilla, and salt.
Whisk slowly to blend the ingredients and allow the discard to hydrate and loosen. - Add flour and baking powder.
Mix gently without overworking the batter because overmixing makes pancakes tough instead of fluffy. - Let the batter rest for 10 minutes.
Resting helps the flour absorb moisture and allows air bubbles to form, which improves texture. - Heat a pan with butter over medium heat.
When the butter melts and sizzles softly, pour scoops of batter and let them spread naturally. - Cook until bubbles form on the surface and the edges look dry.
Flip gently and cook the second side until golden brown and cooked through. - Remove and repeat with the remaining batter, adding butter as needed.
Serve warm with honey, syrup, or sliced bananas for extra flavor.
These pancakes bring together sourdough discard and banana for a beautifully soft texture.
Each bite tastes sweet with a mild tang.
They are easy to cook and perfect for Friday breakfasts.
They make mornings feel cozy and slow.
A simple recipe that turns discard into something delicious.
Friday Sourdough Discard Cheesy Garlic Biscuits
These biscuits are soft, cheesy, and perfect for Friday evenings.
The sourdough discard adds depth and a light tang.
Garlic enhances flavor.
Cheese melts into pockets inside the dough.
They bake into golden, fragrant biscuits that pair well with soups, salads, or simple butter.
Ingredients:
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cubed
- 1 cup shredded cheddar
- 1 tbsp garlic powder
- ½ cup milk
- 1 tbsp sugar
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Start by mixing flour, salt, sugar, garlic powder, and baking powder in a large bowl.
This ensures the seasoning distributes evenly before adding the wet ingredients. - Add the cubed cold butter.
Use your fingers or a pastry cutter to work the butter into the flour until it forms coarse crumbs, which helps create flaky layers. - Add the shredded cheddar cheese.
Toss to coat the cheese so it doesn’t clump together when mixed with the liquid. - Pour in the sourdough discard and milk.
Fold gently to bring the dough together without overmixing. - Turn the dough onto a floured surface.
Press it lightly into a thick slab and cut rounds or squares depending on your preference. - Place the biscuits on a baking sheet.
Bake at 400°F (200°C) for 15–18 minutes until golden brown. - Let them cool slightly before serving.
This helps the biscuits set and enhances flavor.
These biscuits are warm, flavorful, and filled with garlic and cheese.
The sourdough discard gives them a unique taste.
They are great for Friday dinners.
Perfect alongside soups or as snacks.
They turn simple ingredients into rich, comforting treats.
Friday Sourdough Discard Chocolate Chip Muffins
These muffins are tender, rich, and lightly tangy from the discard.
Chocolate chips melt throughout creating gooey pockets.
They rise tall and bake beautifully.
The sourdough adds moisture.
They make excellent Friday snacks or breakfast treats that feel homemade and comforting.
Ingredients:
- 1 cup sourdough discard
- 1 ¼ cups flour
- ½ cup sugar
- ½ cup milk
- ⅓ cup oil
- 1 egg
- ½ cup chocolate chips
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Combine flour, sugar, salt, and baking powder in a bowl.
Mix well so the dry ingredients are evenly distributed. - In another bowl, whisk sourdough discard, milk, oil, egg, and vanilla.
Blend until the mixture becomes smooth and pourable. - Add the wet mixture to the dry ingredients.
Fold gently until just combined to keep the muffins light. - Stir in chocolate chips.
Make sure they spread evenly throughout the batter. - Line a muffin tray and fill each cup three-quarters full.
This allows space for rising. - Bake at 375°F (190°C) for 18–20 minutes.
Check if the tops turn golden and a toothpick comes out clean. - Cool on a rack for 10 minutes.
This prevents sogginess and keeps the texture fluffy.
These muffins are chocolaty, soft, and slightly tangy.
They make perfect Friday treats.
Easy to bake and enjoyable warm or cool.
A great way to use sourdough discard.
Each muffin brings comfort and sweetness to the end of the week.
Sourdough Discard Friday Savory Herb Crepes
These crepes are thin, savory, and lightly tangy.
The sourdough discard adds flavor while herbs give fragrance.
They fold beautifully without tearing.
They work for lunch or dinner.
Perfect for Fridays when you want something light but satisfying.
Ingredients:
- 1 cup sourdough discard
- 1 cup milk
- 2 eggs
- 1 cup flour
- 1 tbsp mixed herbs
- 1 tbsp oil
- Pinch of salt
- Butter for cooking
Instructions:
- Whisk sourdough discard, milk, and eggs in a bowl until smooth.
Make sure the mixture has no lumps so the crepes come out even. - Add flour, herbs, oil, and salt.
Mix until the batter becomes thin and pourable. - Rest the batter for 15 minutes.
This helps the flour hydrate and makes the crepes more elastic. - Heat a pan and lightly grease with butter.
Pour a thin layer of batter and swirl the pan to spread it. - Cook until the edges lift gently.
Flip softly and cook the other side until lightly golden. - Repeat until all batter is used.
Stack the crepes on a plate covered with a cloth to keep them soft. - Fill or top with cheese, veggies, or meat as you like.
Serve warm for best texture.
These savory crepes are thin, soft, and flavorful.
The herbs and sourdough add depth.
Perfect for Friday meals.
They pair with many fillings.
A versatile and tasty way to use sourdough discard.
Friday Sourdough Discard Crispy Onion Fritters
These fritters are crispy, golden, and deliciously savory.
The sourdough discard makes the batter airy.
Onions caramelize beautifully while frying.
They make excellent snacks.
Perfect for Friday evenings when you crave something crunchy and comforting.
Ingredients:
- 1 cup sourdough discard
- 1 large onion, thinly sliced
- ¾ cup flour
- ½ cup water
- 1 tsp chili powder
- 1 tsp turmeric
- Salt to taste
- Oil for frying
Instructions:
- Mix sourdough discard, flour, water, chili powder, turmeric, and salt.
Stir until a thick, smooth batter forms. - Add sliced onions.
Coat them thoroughly so each piece gets enough batter. - Heat oil in a pan over medium-high heat.
The oil should be hot enough to bubble when batter hits it. - Drop spoonfuls of the mixture into the oil.
Fry until the bottom turns golden and crisp. - Flip the fritters carefully and fry the other side.
Avoid overcrowding the pan so they crisp evenly. - Remove and place on paper towels to drain extra oil.
Continue frying the rest of the batter. - Serve warm with sauce or chutney.
The texture is best right after frying.
These fritters are crispy, flavorful, and satisfying.
They make Friday evenings fun.
The sourdough discard adds lightness.
Onions caramelize into sweetness.
A simple recipe that turns pantry staples into crunchy bites
Sourdough Discard Friday Morning Waffles
These waffles are light, crisp, and beautifully golden.
The sourdough discard creates a subtle tang that deepens the flavor.
The inside stays soft while the outside gets crunchy.
They pair perfectly with syrup, berries, or butter.
Ideal for a relaxed Friday breakfast that feels warm and comforting.
Ingredients:
- 1 cup sourdough discard
- 1 ¼ cups all-purpose flour
- 1 cup milk
- 1 egg
- ¼ cup melted butter
- 2 tbsp sugar
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Begin by adding the sourdough discard, milk, egg, sugar, and vanilla in a bowl.
Whisk slowly to combine and loosen the discard so it becomes smooth and flowy. - Add the flour, baking powder, and salt.
Mix gently and avoid over-beating because it can toughen the waffles. - Pour in the melted butter.
Fold it in slowly to keep the batter airy and light. - Let the batter rest for 10–15 minutes.
This resting time improves texture by allowing the flour to hydrate fully and air bubbles to form. - Heat your waffle iron and grease it lightly.
Once hot, pour an appropriate amount of batter and close the lid. - Cook until the waffles turn crisp and golden brown.
Avoid opening the iron early because it affects crispness and structure. - Remove the waffles and serve warm with toppings of choice.
Repeat until all batter is used.
These waffles are fluffy inside and crisp outside.
The sourdough discard adds depth and tang.
Perfect for Friday breakfasts.
They taste wonderful with any topping.
A comforting and simple way to make use of discard.
Friday Sourdough Discard Veggie Frittata
This frittata is fluffy, savory, and full of vegetables.
The sourdough discard creates a tender texture.
Each bite has color and flavor.
You can serve it warm or chilled.
It makes a great Friday lunch or snack using simple leftover ingredients.
Ingredients:
- 1 cup sourdough discard
- 4 eggs
- ½ cup milk
- 1 cup chopped spinach
- ½ cup chopped bell peppers
- 1 small onion, chopped
- ½ cup shredded cheese
- Salt and pepper to taste
- 1 tbsp oil
Instructions:
- Crack the eggs into a bowl and whisk until airy.
Beating well makes the frittata fluffier when baked. - Add the sourdough discard and milk.
Mix slowly to create a smooth, thick batter that spreads evenly. - Stir in spinach, peppers, onion, cheese, salt, and pepper.
Fold gently so the vegetables stay distributed throughout. - Heat oil in a skillet over medium heat.
Pour the mixture and let it set at the bottom. - Cook for a few minutes until the edges look firm.
Avoid stirring because frittata needs a stable structure. - Transfer the skillet to the oven and bake at 375°F (190°C) for 20–25 minutes.
Bake until the center no longer jiggles. - Remove and cool for 10 minutes before slicing.
This helps the slices hold shape.
This frittata is fluffy, flavorful, and colorful.
The sourdough discard creates a tender bite.
Perfect for Fridays.
Easy to prepare and packed with nutrition.
A great way to use leftovers creatively.
Friday Sourdough Discard Cinnamon Snack Cake
This snack cake is soft, fragrant, and dotted with cinnamon.
The sourdough discard adds moisture and complexity.
The crumb stays tender.
The aroma fills the kitchen.
Perfect for a Friday tea break or dessert that feels comforting and home-baked.
Ingredients:
- 1 cup sourdough discard
- 1 cup flour
- ½ cup sugar
- ½ cup milk
- ⅓ cup oil
- 1 egg
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Mix flour, sugar, cinnamon, salt, and baking powder in a bowl.
Stir thoroughly so the cinnamon disperses evenly. - In a separate bowl, whisk the sourdough discard, milk, oil, and egg.
Blend well until smooth and slightly bubbly. - Combine wet and dry ingredients.
Fold gently to avoid overmixing. - Grease a baking pan and pour in the batter.
Spread evenly so it bakes consistently. - Bake at 350°F (175°C) for 22–26 minutes.
Check with a toothpick for doneness. - Cool the cake for 15 minutes.
This helps the crumb set and become easier to slice. - Cut into squares and serve warm or cooled.
The flavor deepens as it rests.
This cinnamon snack cake is warm, soft, and aromatic.
The sourdough discard adds depth.
Perfect for Friday tea time.
Easy to bake and delightful to eat.
A lovely treat that uses discard meaningfully.+
Sourdough Discard Friday Soft Pretzels
These pretzels are chewy, golden, and deliciously salty.
The sourdough discard enhances the flavor.
They twist beautifully.
The crust turns glossy after boiling.
A perfect Friday baking project that feels fun and rewarding.
Ingredients:
- 1 cup sourdough discard
- 2 cups flour
- ½ cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp oil
- 1 tsp yeast
- 4 cups water + 1 tbsp baking soda (for boiling)
- Coarse salt for topping
Instructions:
- Combine warm water, sugar, and yeast in a bowl.
Let it rest for 5 minutes until foamy. - Add sourdough discard, flour, salt, and oil.
Mix until the dough comes together. - Knead for 8–10 minutes until smooth and elastic.
Kneading builds gluten, which creates the classic chewy pretzel texture. - Cover and let rise for 1 hour.
The dough should double in size. - Divide into equal portions and roll into long ropes.
Shape into pretzel twists carefully. - Boil water with baking soda.
Dip each pretzel for 30 seconds to develop the shiny crust. - Place on a tray, sprinkle coarse salt, and bake at 425°F (220°C) for 12–15 minutes.
Bake until deep golden brown.
These pretzels are chewy, savory, and flavorful.
The sourdough discard boosts taste.
They make Fridays fun.
Perfect for snacking or serving warm with dips.
A satisfying way to use discard.
Friday Sourdough Discard Crispy Potato Cakes
These potato cakes are crispy outside and tender inside.
The sourdough discard binds the mixture perfectly.
They fry to a beautiful golden color.
Each bite is soft and savory.
Perfect for Friday snacking or as a side dish.
Ingredients:
- 1 cup sourdough discard
- 2 cups grated potatoes
- ½ small onion, grated
- ¼ cup flour
- 1 egg
- 1 tsp paprika
- Salt and pepper
- Oil for frying
Instructions:
- Squeeze moisture out of the grated potatoes.
This step is key for crispiness. - Add sourdough discard, onion, flour, egg, paprika, salt, and pepper.
Mix well to create a thick, sticky batter. - Heat oil in a pan over medium-high heat.
The oil should shimmer but not smoke. - Scoop batter into the pan and flatten gently.
Keep the cakes evenly sized for consistent frying. - Fry until edges turn golden and crisp.
Flip carefully and cook the second side. - Continue frying in batches.
Do not overcrowd the pan, or the cakes will steam instead of crisp. - Drain on paper towels and serve hot.
Optional toppings include sour cream or herbs.
These potato cakes are crispy, savory, and satisfying.
The sourdough discard adds flavor and binds the mixture.
Perfect for Friday snacks or sides.
Easy to cook and deeply comforting.
A delicious way to use leftover discard.
