15 Flavorful Fall Sourdough Discard Recipes You Need to Try

Fall is a season of cozy flavors, warm spices, and comforting dishes.

It’s also the perfect time to make the most of your sourdough discard.

Instead of wasting leftover starter, you can transform it into delicious recipes that celebrate autumn.

From sweet pumpkin waffles to savory herb crackers, sourdough discard adds a subtle tang and unique texture to your dishes.

Using sourdough discard in fall recipes is both creative and sustainable.

It allows home bakers to reduce waste while making flavorful, seasonal treats.

These recipes showcase how versatile sourdough discard can be, whether in baked goods, pancakes, muffins, or even dinner dishes.

In this article, you will find 15 fall sourdough discard recipes that combine seasonal ingredients with the tangy goodness of sourdough.

They are perfect for cozy breakfasts, snacks, or desserts during the crisp autumn months.

15 Flavorful Fall Sourdough Discard Recipes You Need to Try

Sourdough discard doesn’t have to go to waste—it can elevate your fall recipes.

These 15 recipes turn leftover starter into sweet, savory, and creative dishes full of autumn flavors.

From pumpkin bread to spiced waffles, each recipe highlights the versatility of sourdough discard.

Baking with discard is sustainable, flavorful, and perfect for cozy fall mornings or festive gatherings.

With these ideas, you can enjoy the tangy, complex taste of sourdough while celebrating the flavors of autumn.

Pumpkin Sourdough Discard Waffles

These pumpkin sourdough discard waffles are crispy on the outside, soft and fluffy on the inside.

Pumpkin puree and warm fall spices like cinnamon, nutmeg, and cloves create a rich autumn flavor.

The sourdough discard adds subtle tang and depth, making these waffles uniquely delicious.

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• 2 tablespoons melted butter or oil
• ¼ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt

Instructions:

• Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine sourdough discard, pumpkin puree, eggs, milk, melted butter, and maple syrup.
• In a separate bowl, mix dry ingredients: cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
• Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
• Pour batter into preheated waffle iron and cook until golden brown and crisp.
• Serve immediately with additional maple syrup, nuts, or a dusting of cinnamon sugar.

These waffles combine the tangy depth of sourdough with sweet pumpkin spice flavors.

The crisp exterior and tender interior make them irresistible.

They’re perfect for cozy fall breakfasts or brunch gatherings with family and friends.

Apple Cinnamon Sourdough Discard Muffins

These apple cinnamon sourdough discard muffins are tender, moist, and packed with autumn flavors.

Diced apples, warm cinnamon, and a touch of maple syrup create natural sweetness and aromatic appeal.

The sourdough discard gives a light, airy texture while adding subtle tang to the muffins.

Ingredients:

• 1 cup sourdough discard
• 1 cup gluten-free or all-purpose flour
• ½ cup sugar or coconut sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup milk
• ¼ cup melted butter or oil
• 1 cup peeled, diced apples

Instructions:

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a large bowl, mix sourdough discard, eggs, milk, and melted butter until combined.
• In another bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
• Fold dry ingredients into wet mixture until just combined. Gently fold in diced apples.
• Spoon batter into muffin cups and bake for 20–25 minutes, or until a toothpick comes out clean.
• Cool slightly before serving.

These muffins are moist, tender, and bursting with sweet, spiced apple flavor.

The sourdough discard provides a subtle tang and light texture.

They make a perfect gluten-free or traditional fall breakfast or snack.

Pumpkin Sourdough Discard Bread

This pumpkin sourdough discard bread is moist, slightly sweet, and fragrant with fall spices.

Pumpkin puree, cinnamon, nutmeg, and cloves create a rich autumn aroma and flavor throughout the loaf.

The sourdough discard adds tenderness, a slight tang, and a delicate crumb.

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 cups all-purpose or gluten-free flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup sugar or maple syrup
• 2 large eggs
• ¼ cup melted butter or oil

Instructions:

• Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
• In a large bowl, mix sourdough discard, pumpkin puree, eggs, melted butter, and sugar.
• In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• Fold dry ingredients into wet mixture until just combined. Do not overmix.
• Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
• Cool completely before slicing.

This bread is tender, flavorful, and subtly sweet, perfect for fall.

The sourdough discard gives depth and a light, airy crumb.

It’s ideal for breakfast, snacks, or afternoon tea alongside a warm beverage.

Sourdough Discard Pumpkin Pancakes

These pumpkin pancakes are light, fluffy, and full of warm fall spices.

Pumpkin puree, cinnamon, and nutmeg give the pancakes a rich autumn flavor, while sourdough discard adds a subtle tang.

They’re perfect for weekend breakfasts or a cozy fall brunch with family.

Ingredients:

• 1 cup sourdough discard
• ½ cup pumpkin puree
• 2 large eggs
• ½ cup milk
• 2 tablespoons melted butter or oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

Instructions:

• In a large bowl, combine sourdough discard, pumpkin puree, eggs, milk, and melted butter.
• In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Fold dry ingredients into wet mixture until just combined. Do not overmix.
• Heat a lightly greased skillet over medium heat. Pour batter in small portions and cook 2–3 minutes per side until golden brown.
• Serve immediately with maple syrup, nuts, or fresh fruit.

These pancakes are tender, lightly spiced, and comforting.

The sourdough discard gives a subtle tang and extra fluffiness.

They’re perfect for fall mornings, brunches, or cozy weekend breakfasts.

Spiced Sourdough Discard Crackers

These spiced sourdough discard crackers are crispy, flavorful, and perfect for fall snacking.

Pumpkin seeds, rosemary, and warm spices enhance the flavor, while the sourdough discard adds a subtle tang.

They are ideal with cheese, dips, or as a crunchy snack for autumn gatherings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose or gluten-free flour
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 teaspoon dried rosemary
• 1 teaspoon pumpkin pie spice
• 2 tablespoons water (if needed)
• Optional: sesame or pumpkin seeds for topping

Instructions:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, mix sourdough discard, flour, olive oil, salt, rosemary, and pumpkin pie spice. Add water if needed to form a smooth dough.
• Roll dough thin on a floured surface and cut into squares or desired shapes. Transfer to prepared baking sheet.
• Optional: sprinkle seeds on top and press lightly.
• Bake for 15–20 minutes until golden and crisp. Cool completely before serving.

These crackers are crunchy, aromatic, and perfectly spiced for fall.

The sourdough discard adds a subtle tang and enhances texture.

They’re a delicious gluten-free snack or appetizer for autumn gatherings.

Sourdough Discard Pumpkin Pie Bars

These pumpkin pie bars are rich, spiced, and perfectly fall-inspired.

Pumpkin puree, cinnamon, nutmeg, and ginger create a warm, aromatic flavor, while the sourdough discard adds subtle tang and tenderness.

They are easy to slice, serve, and enjoy with family or guests during autumn gatherings.

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• ½ cup sugar or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
• In a bowl, mix sourdough discard, pumpkin puree, eggs, vanilla, and sugar until smooth.
• In another bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger.
• Fold dry ingredients into wet until just combined.
• Pour batter into prepared pan and bake for 35–40 minutes until set. Cool before slicing.

These bars are tender, spiced, and comforting for fall.

The sourdough discard adds a delicate tang and moist texture.

They’re perfect for dessert, snack time, or holiday gatherings.

Apple Sourdough Discard Galette

This apple galette is a rustic, sweet, and fall-inspired dessert.

Thinly sliced apples are tossed with cinnamon and brown sugar, then baked in a flaky sourdough discard crust.

The result is a golden, caramelized, and aromatic galette that’s perfect for cozy autumn evenings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup cold butter, cubed
• 2 tablespoons sugar
• 2–3 tablespoons cold water
• 2–3 apples, thinly sliced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice

Instructions:

• Preheat oven to 375°F (190°C). Prepare a parchment-lined baking sheet.
• Mix sourdough discard, flour, and butter until crumbly. Add cold water to form dough. Chill 15 minutes.
• Roll dough into a rough circle. Toss apple slices with brown sugar, cinnamon, and lemon juice.
• Arrange apples in center of dough, leaving edges free. Fold edges over apples.
• Bake 35–40 minutes until crust is golden and apples are tender. Cool slightly before serving.

This galette combines tender, sweet apples with a flaky, tangy crust.

Warm spices make it comforting and aromatic.

It’s a perfect gluten-friendly dessert for fall gatherings or cozy nights.

Sourdough Discard Pumpkin Spice Latte Muffins

These pumpkin spice latte muffins are rich, moist, and bursting with fall flavors.

Pumpkin puree, coffee, and warm spices blend perfectly, while the sourdough discard adds lightness and subtle tang.

They’re ideal for breakfast, snacks, or a cozy afternoon treat with a cup of coffee.

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• ½ cup brewed coffee, cooled
• 2 large eggs
• ½ cup sugar
• 2 tablespoons melted butter
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a bowl, whisk together sourdough discard, pumpkin puree, coffee, eggs, sugar, and melted butter.
• In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• Fold dry ingredients into wet mixture until just combined.
• Spoon batter into muffin cups and bake 20–25 minutes until a toothpick comes out clean. Cool before serving.

These muffins are tender, aromatic, and perfectly spiced.

The sourdough discard adds subtle tang and a light, airy texture.

They’re ideal for fall breakfasts or cozy coffee breaks.

Sourdough Discard Pear and Almond Tart

This pear and almond tart is an elegant fall dessert with nutty sweetness and tender fruit.

Sliced pears are layered over an almond cream filling, all inside a flaky sourdough discard crust.

It’s a show-stopping dessert that’s perfect for fall dinner parties or holiday celebrations.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup cold butter, cubed
• 2 tablespoons sugar
• 2–3 tablespoons cold water
• 3 pears, thinly sliced
• ½ cup almond meal
• 2 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

• Preheat oven to 375°F (190°C). Mix sourdough discard, flour, butter, and sugar until crumbly. Add water to form dough. Chill 15 minutes.
• Roll dough into a tart pan. Mix almond meal, sugar, egg, vanilla, and almond extract. Spread almond mixture over crust.
• Arrange pear slices on top. Bake 35–40 minutes until crust is golden and filling set. Cool before serving.

The tart combines tender pears with rich almond cream and a flaky crust.

The sourdough discard adds lightness and subtle tang.

It’s a sophisticated gluten-friendly dessert for fall entertaining.

Sourdough Discard Carrot Cake

This carrot cake is moist, tender, and perfectly spiced for fall.

Grated carrots, cinnamon, nutmeg, and walnuts create warmth and texture, while sourdough discard adds subtle tang and enhances flavor.

It’s ideal for birthdays, holidays, or cozy autumn afternoons with a cup of tea.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup vegetable oil
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts

Instructions:

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
• In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, combine sourdough discard, oil, brown sugar, eggs, and vanilla.
• Fold dry ingredients into wet mixture, then fold in grated carrots and walnuts.
• Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean. Cool before serving.

This carrot cake is moist, flavorful, and warmly spiced.

The sourdough discard adds a subtle tang and tender crumb.

It’s a perfect fall dessert or snack for family and friends

Sourdough Discard Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are moist, tender, and bursting with autumn flavors.

Pumpkin puree, warm spices, and sweet chocolate chips create a rich, festive taste.

The sourdough discard adds subtle tang and helps achieve a light, airy texture.

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup sugar or maple syrup
• ¼ cup melted butter or oil
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, combine sourdough discard, pumpkin puree, eggs, sugar, melted butter, and vanilla.
• In another bowl, mix flour, baking powder, baking soda, cinnamon, and nutmeg.
• Fold dry ingredients into wet until just combined. Gently fold in chocolate chips.
• Spoon batter into muffin cups and bake 20–25 minutes until a toothpick comes out clean. Cool before serving.

These muffins are sweet, spiced, and perfect for fall mornings.

The sourdough discard enhances tenderness and adds a subtle, pleasant tang.

They make an ideal autumn snack or breakfast treat.

Sourdough Discard Sweet Potato Biscuits

These sweet potato biscuits are fluffy, buttery, and full of fall flavor.

Mashed sweet potatoes add natural sweetness and moisture, while the sourdough discard gives a tender crumb and slight tang.

They are perfect for breakfast, brunch, or alongside soups and stews.

Ingredients:

• 1 cup sourdough discard
• 1 cup mashed sweet potato
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 6 tablespoons cold butter, cubed
• ½ cup milk (dairy or non-dairy)

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
• Cut in cold butter until mixture resembles coarse crumbs.
• Stir in sourdough discard and mashed sweet potato. Add milk gradually to form a soft dough.
• Roll out dough to 1-inch thickness and cut biscuits. Bake 15–20 minutes until golden. Cool slightly before serving.

These biscuits are soft, tender, and subtly sweet.

The sourdough discard adds a gentle tang that complements the sweet potato flavor.

They’re a cozy, gluten-friendly accompaniment for fall meals.

Sourdough Discard Pear and Ginger Muffins

These pear and ginger muffins are aromatic, moist, and perfect for autumn mornings.

Diced pears provide natural sweetness, while fresh or ground ginger adds warmth and spice.

The sourdough discard contributes lightness and a gentle tang that balances the flavors beautifully.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose or gluten-free flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• 2 large eggs
• ¼ cup melted butter or oil
• ½ cup diced pear

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, whisk sourdough discard, eggs, and melted butter.
• In another bowl, mix flour, sugar, baking powder, baking soda, salt, and ginger.
• Fold dry ingredients into wet until combined, then gently fold in diced pear.
• Spoon batter into muffin cups and bake 20–25 minutes until a toothpick comes out clean. Cool before serving.

These muffins are moist, sweet, and lightly spiced.

The sourdough discard adds subtle tang and enhances the tender crumb.

They’re ideal for cozy fall breakfasts or snacks with tea or coffee.

Sourdough Discard Spiced Apple Bread

This spiced apple bread is tender, moist, and full of autumn flavor.

Grated or diced apples, cinnamon, and nutmeg create warmth, while sourdough discard adds a delicate tang and light texture.

It’s perfect for breakfast, snack time, or as a dessert with coffee or tea.

Ingredients:

• 1 cup sourdough discard
• 1 cup grated or diced apples
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup sugar
• 2 large eggs
• ¼ cup melted butter or oil

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• In a bowl, mix sourdough discard, eggs, melted butter, sugar, and apples.
• In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Fold dry ingredients into wet mixture until just combined. Pour into loaf pan.
• Bake 50–60 minutes until a toothpick comes out clean. Cool completely before slicing.

This bread is tender, sweet, and warmly spiced.

The sourdough discard gives a subtle tang that enhances flavor.

It’s a perfect gluten-friendly option for fall breakfasts or dessert.

Sourdough Discard Cranberry Orange Scones

These cranberry orange scones are zesty, slightly sweet, and perfect for fall brunches.

Dried cranberries and orange zest provide tartness and fragrance, while sourdough discard adds lightness and a hint of tang.

They are buttery, tender, and ideal for breakfast or tea time.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• ½ cup dried cranberries
• 1 tablespoon orange zest
• ½ cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
• Stir in cranberries and orange zest. Add sourdough discard, milk, and vanilla. Mix until dough forms.
• Pat dough into a circle and cut into 8 wedges. Bake 18–20 minutes until golden. Cool slightly before serving.

These scones are tender, buttery, and aromatic.

The sourdough discard adds subtle tang and enhances texture.

They’re perfect for fall brunches, snacks, or afternoon tea.