Sourdough Discard Pikelets

They’re crumpets, for people who can’t be bothered waiting for crumpets to cook and who don’t want to mess around with crumpet rings.

Sourdough Discard Pikelets

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 18 Pikelets


  • 480 g Sourdough starter Build up starter gradually, feeding but not discarding, until 600g of starter.
  • 130 g Water Room temperature
  • 2 tsp Sugar
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of soda
  • ½ tsp Salt


  1. Measure out 75 – 150g starter into a clean jar and feed to maintain for baking bread. Make the sourdough crumpets with the starter that is left in the old jar that you were dispensing from.

  2. Add the water to the jar and mix thoroughly until the consistency of cream, with no lumps.

  3. Add the sugar and mix thoroughly.

  4. Heat the pan/hotplate to low/medium, brush with oil using a silicone pastry brush.

  5. Add the rest of the ingredients to the starter and mix.

  6. Spoon small ladles of batter onto cooking surface and wait until cooked through and bubbles have popped and the top of the spikelet is dry. Flip pikelet over and brown the top. Remove and cool on a cooling rack.

  7. Once cool, can be frozen and toasted from frozen.

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