MrkeepFit

13 Sourdough Fall Recipes That’ll Make You Forget Pumpkin Spice Lattes Exist

Disclosure: As Amazon Associates, we earn from qualifying purchases at no extra cost to you.

Let’s be real: fall is the season for carbs. 🍂 And if you’re a sourdough lover like me, then you know nothing beats the smell of a freshly baked loaf when the air turns crisp. But sourdough isn’t just for crusty boules and sandwiches. Nope — it’s the ultimate fall MVP, and I’ve got 13 cozy, mouthwatering sourdough fall recipes that’ll prove it.

Whether you’ve got a bubbly starter that’s been riding with you since 2020 (RIP, “Crusty”) or you’re just sour-curious, these recipes are the perfect way to get creative with your discard or starter.

So, ready to ditch the PSL and get baking? Thought so. 😏

1. Sourdough Pumpkin Pancakes

Because fall = pumpkin. And pancakes are just socially acceptable dessert for breakfast.

Ingredients:

  • 1 cup sourdough starter (active or discard)
  • ¾ cup pumpkin purée
  • 1 egg
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt

Instructions:

  1. Mix everything in a bowl. Yup, dump it all in — you’re not here for a workout.
  2. Heat a skillet over medium heat with a little butter.
  3. Cook pancakes until bubbly on one side, then flip.
  4. Serve with too much maple syrup. No regrets.

2. Sourdough Apple Fritters

Imagine biting into a hot, crispy apple fritter. Now add that tangy sourdough flavor. Chef’s kiss.

Ingredients:

  • 1 cup sourdough discard
  • 1 egg
  • 1 cup chopped apples (go tart — Granny Smiths win here)
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • Oil for frying

Instructions:

  1. Mix everything (except oil, obvi).
  2. Heat oil in a skillet — medium-high heat.
  3. Drop spoonfuls of batter into hot oil.
  4. Fry until golden. Drain on paper towels. Try not to eat them all at once.
See also  13 Best Cozy Fall Recipes

3. Sourdough Stuffing Waffles

What’s better than stuffing? Stuffing you can eat with your hands.

Ingredients:

  • 2 cups leftover stuffing
  • ½ cup sourdough discard
  • 1 egg
  • 2 tbsp broth

Instructions:

  1. Mix everything. It’ll be thick — that’s good.
  2. Press into a greased waffle iron.
  3. Cook until crispy and golden.
  4. Serve with cranberry sauce or gravy. Or both. YOLO.

4. Sourdough Pumpkin Bread

Like banana bread, but make it fall AF.

Ingredients:

  • 1 cup pumpkin purée
  • ½ cup sourdough discard
  • 2 eggs
  • 1 ½ cups flour
  • ½ cup brown sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda

Instructions:

  1. Mix wet ingredients, then add dry.
  2. Pour into greased loaf pan.
  3. Bake at 350°F for 45–50 mins. Toothpick test it.
  4. Cool, slice, and pretend you’re only having one piece.

5. Sourdough Cinnamon Rolls

You knew these were coming.

Ingredients (for dough):

  • 1 cup active sourdough starter
  • ¾ cup warm milk
  • ¼ cup sugar
  • 1 egg
  • 3 cups flour
  • ½ tsp salt
  • ¼ cup butter, softened

Filling:

  • ⅓ cup brown sugar
  • 2 tsp cinnamon
  • 3 tbsp butter, melted

Instructions:

  1. Mix and knead dough. Let it rise overnight.
  2. Roll out, fill, and roll again.
  3. Slice and bake at 375°F for 25 mins.
  4. Frost like your life depends on it.

6. Sourdough Pumpkin Scones

Not to be dramatic, but these are better than Starbucks.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup flour
  • ½ cup pumpkin purée
  • ¼ cup butter, cold and cubed
  • 2 tbsp sugar
  • 1 tsp pumpkin spice
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions:

  1. Cut butter into flour/spice mixture.
  2. Stir in sourdough and pumpkin.
  3. Pat into a round, cut into wedges.
  4. Bake at 375°F for 20–25 mins.
See also  27 Irresistible Fall Finger Foods for Cozy Gatherings

7. Sourdough Apple Crumble Muffins

Dessert? Breakfast? You decide.

Ingredients:

  • 1 cup sourdough discard
  • 1 egg
  • ½ cup sugar
  • 1 cup diced apples
  • 1 cup flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • Pinch of salt

Crumble Topping:

  • ¼ cup flour
  • 2 tbsp butter
  • 2 tbsp brown sugar

Instructions:

  1. Mix muffin batter. Spoon into muffin tins.
  2. Sprinkle crumble topping.
  3. Bake at 350°F for 18–20 mins.

8. Savory Sourdough Butternut Squash Galette

Sounds fancy. Totally easy.

Ingredients:

  • 1 cup flour
  • ½ cup cold butter
  • ¼ cup sourdough discard
  • 1 cup roasted butternut squash
  • ¼ cup goat cheese
  • Fresh thyme, salt, pepper

Instructions:

  1. Mix flour + butter until crumbly. Add discard to form dough. Chill.
  2. Roll out, top with squash, cheese, thyme.
  3. Fold edges in rustic style.
  4. Bake at 400°F for 30 mins.

9. Sourdough Discard Crackers (Rosemary + Sea Salt)

Perfect with soup or just… you know, eating straight off the tray.

Ingredients:

  • 1 cup sourdough discard
  • 1 tbsp olive oil
  • ½ tsp dried rosemary
  • Flaky sea salt

Instructions:

  1. Spread thin on parchment-lined sheet.
  2. Sprinkle with salt + rosemary.
  3. Bake at 325°F for 10–15 mins until golden and crisp.

10. Sourdough Pear & Ginger Cake

Underrated flavor combo alert.

Ingredients:

  • 1 cup sourdough discard
  • ½ cup sugar
  • 1 egg
  • 1 cup diced ripe pear
  • 1 tsp grated fresh ginger
  • 1 cup flour
  • ½ tsp baking soda
  • ¼ tsp cinnamon

Instructions:

  1. Mix wet, then dry.
  2. Fold in pear and ginger.
  3. Bake at 350°F for 30–35 mins.

11. Sourdough Mashed Potato Rolls

Thanksgiving leftovers never had it this good.

Ingredients:

  • 1 cup mashed potatoes
  • 1 cup sourdough starter
  • 2 ½ cups flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp butter, melted
See also  13 Best Slow Cooker Fall Recipes

Instructions:

  1. Mix, knead, rise until doubled.
  2. Shape into rolls.
  3. Bake at 375°F for 20–25 mins.

12. Sourdough Sweet Potato Flatbread

Honestly? This one’s way more versatile than it sounds.

Ingredients:

  • 1 cup mashed sweet potato
  • ½ cup sourdough discard
  • 1 ½ cups flour
  • 1 tsp salt

Instructions:

  1. Mix into a dough. Let rest 30 mins.
  2. Roll flat and cook on a skillet like naan.
  3. Slather with butter. Repeat.

13. Sourdough Chocolate Chip Pumpkin Cookies

Because yes, you can put starter in cookies.

Ingredients:

  • ½ cup butter
  • ½ cup pumpkin purée
  • ½ cup sourdough discard
  • ¾ cup brown sugar
  • 1 egg
  • 1 ½ cups flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 cup chocolate chips

Instructions:

  1. Cream butter, sugar, pumpkin.
  2. Add discard and egg.
  3. Mix in dry stuff + chocolate chips.
  4. Bake at 350°F for 10–12 mins.

Final Thoughts: Sourdough in Fall? It Just Hits

There’s something magical about mixing sourdough with fall flavors — it’s like wearing a flannel for your tastebuds. From cozy muffins to sweet-salty flatbreads, these recipes are your excuse to keep that starter alive and well-fed.

So go ahead — pick a recipe, grab your starter, and start baking. Just don’t blame me when your kitchen smells so good the neighbors “happen to stop by.” 😅

Got a favorite fall sourdough creation I missed? Hit me up — I’m always down to add #14.

Lucas Bennett