Sweet Sourdough Crepes Made With Discard

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These sweet sourdough crepes are made with discard and require no additional flour. A simple, elegant breakfast or brunch recipe with thin, tender crepes and a delicate flavor.

Some mornings call for something a little special—but still simple enough to pull off with kids moving around the kitchen, asking for breakfast before you’ve had your coffee. That’s exactly where these sweet sourdough crepes come in.

They feel a little fancy, almost like something you’d order out, but they’re made right at home with simple ingredients you likely already have on hand.

What I love most is that this sourdough crepe recipe uses only your sourdough starter discard—no extra flour needed. It’s one of my favorite sourdough discard recipes because it turns something that might otherwise be wasted into a delicious breakfast my whole family looks forward to.

As a homeschool mom, I’m always looking for that balance between nourishing and doable. My journey started with my own sourdough starter, and while I still adore baking bread, I’ve come to appreciate just how versatile leftover sourdough starter can be. These sourdough discard crepes are such a great way to use it up while creating something beautiful and memorable for your people.

What You’ll Love About This Recipe

There’s something so comforting about having a handful of sourdough recipes you can rely on, and this one has quickly become a staple in our home.

First, it’s an easy recipe. Truly. Everything comes together in one large bowl, and you can even use an immersion blender if you want a perfectly smooth batter with almost no effort. Key to busy mornings in my opinion!
Second, it uses simple ingredients. Nothing complicated or hard to find—just pantry staples like whole milk, eggs, and a little melted butter.
And third, it’s incredibly versatile. Whether you’re making sweet crepes with fresh fruit and maple syrup or going the savory option route with eggs and cheese, this is a delicious way to stretch one base recipe into something new every time.

It’s also a perfect way to make a weekend breakfast feel a little extra special without adding stress to your morning—and can we talk about all the sourdough discard that is piling up in my fridge? This recipe is your problem solver!

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Key Ingredients

I want to walk through a few important notes here.

The star of this recipe is, of course, sourdough starter discard. For best results, I recommend using fresh discard—ideally less than a week old. Older discard tends to have a stronger sour flavor, which can overpower the delicate taste of these sourdough crêpes.

You’ll also need whole milk, eggs, a little melted butter, vanilla, sugar, and a pinch of salt. That’s it. No flour, no fuss.

If your ingredients are at room temperature, they’ll blend together more easily and give you a smoother crêpe batter.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Crepes

This is truly the easiest way to make homemade crepes, especially if you’re new to working with sourdough discard pancakes or even fluffy sourdough pancakes.

Start by adding everything into a large bowl. Your sourdough starter discard, milk, eggs, melted butter, vanilla, sugar, and salt all go in together. Whisk until you have a smooth batter—it should only take about 30 seconds. If you want to simplify even more, blend it quickly with an immersion blender.

Now comes an important step: the batter rest. Letting the batter sit for about 30 minutes allows the gluten to relax and develop just enough so your crepes don’t tear. This little bit of patience makes such a difference.

When you come back, your crêpe batter should be very thin—almost like heavy cream. If it feels too thick, you can add just a little bit more milk.

Next, heat a nonstick skillet or crepe pan over medium heat (or even medium-low heat depending on your stove). A preheated pan is key here. Add a small amount of butter or coconut oil to coat the bottom.

Once the pan is hot, pour in about a cup of sourdough crepe batter—roughly 1/4 cup of batter for a standard 10-inch skillet. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.

This is where a little practice comes in. Don’t worry if your first crepe isn’t perfect—the first crepe rarely is! It’s just part of the process.

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Let it cook on the first side for about 1-2 minutes, until the edges of the crepe begin to lift slightly and turn golden brown. You’ll notice those delicate, slightly crispy edges forming—that’s exactly what you want.

Using a thin spatula, carefully flip it to the second side and cook for another minute.

Transfer it to a plate and cover with a tea towel to keep warm while you cook the rest of the crepes. Continue with the remaining batter, adding a little more butter to the pan as needed.

Crepe Toppings and Suggestions

This is where this sourdough crepes recipe really shines.

For sweet crepes, my favorite way to serve them is simply with fresh fruit, a drizzle of maple syrup, and maybe a spoonful of whipped heavy cream. Sometimes we’ll add a swipe of cream cheese or even a sprinkle of powdered sugar if we’re feeling fancy. Another favorite is filling it with Nutella.

If you’re looking for a savory dish, these also make incredible savory sourdough crepes. Fill them with eggs, cheese, and sautéed vegetables cooked in olive oil for a nourishing breakfast or brunch.

You can also turn them into a full savory option with meats and savory toppings, making them perfect for lunch or even dinner.

The choice of fillings is endless, which makes this such a great recipe to keep on repeat.

How to Make Sourdough Crepes Ahead of Time

If you’re planning for a busy morning, you can absolutely make these ahead.

Cook all of the crepes, let them cool completely, and then stack them with pieces of parchment paper in between so they don’t stick. Store them in an airtight container in the fridge.

When you’re ready to use them, gently warm them in a nonstick pan or even a cast iron pan over medium-low heat.

You can also store leftover sourdough discard batter in the fridge for a short time, though I prefer cooking all the crepes at once for the best texture.

Recipe FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter or active sourdough starter, but it may slightly change the flavor and texture. Discard tends to give a more neutral, balanced taste.

What’s the best pan to use?

A nonstick skillet or crepe pan works best. You can also use a cast-iron skillet, but be sure it’s well seasoned.

Why did my crepes tear?

They may need a longer batter rest, or your pan might not have been hot enough. A hot pan and thin batter are key to a good crepe.

Can I make these dairy-free?

Yes, you can substitute the milk and butter with alternatives like coconut oil and dairy-free milk.

More Sourdough Breakfast Recipes

If you’re like me and always looking for new sourdough breakfast recipes, this is such a fun place to start. From sourdough discard pancakes to more traditional loaves, there are so many ways to use your leftover sourdough discard.

And if you don’t have your own sourdough starter yet, I truly encourage you to start one. It has completely changed the way I approach baking and feeding my family. I have a FREE course for beginners if you need some guidance!

A Final Note

There’s something so special about slowing down just enough to make something like this. These sourdough discard crepes—these delicate, french-style pancakes—are simple, nourishing, and a beautiful reminder that the small things matter.

They don’t require perfection. Just a warm kitchen, a little time, and a willingness to try.

Whether you’re making them for a quiet morning or a full weekend breakfast with your whole family, I hope this becomes a favorite in your home the way it has in mine.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!