Have a jar of sourdough discard sitting in your fridge, and you have no idea what to do with it? Welcome, friend! With these vegan sourdough discard recipes, your leftover starter becomes the star of waste-free, plant-based baking. Baking smarter, eating kinder, and saving money, all with one delicious treat at a time.
Why Choose Vegan Sourdough Discard Recipes
- Zero waste means nothing goes in the trash, and you get tasty results.
- All recipes are plant-based, suitable for any vegan or allergy-friendly lifestyle.
- Sourdough discard adds natural, tangy flavor to everyday bakes.
Vegan Sourdough Discard Pancakes
Fluffy, tangy, and ready in minutes.
Ingredients:
- 1 cup sourdough discard
- 1 cup plant milk (choose oat or almond)
- 1 cup flour (all-purpose or whole wheat)
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil, melted, or other neutral oil
Instructions:
- Whisk all ingredients until just combined. Do not overmix.
- Heat a skillet over medium. Brush with oil if needed.
- Pour about 1/4 cup batter at a time. When bubbles form, flip and cook until golden.
- Serve with your favorite toppings.
Vegan Sourdough Discard Crackers
Perfect for snacking and sharing.
Ingredients:
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- Herbs or spices (rosemary, garlic powder, sesame seeds)
Instructions:
- Mix everything to form a dough.
- Roll thinly between parchment paper. Cut into cracker shapes.
- Bake at 350°F (175°C) for 20 to 25 minutes.
- Let cool. Eat plain or with dips.
Vegan Sourdough Discard Banana Muffins
Turn overripe bananas and discard into something special.
Ingredients:
- 1 cup mashed ripe banana
- 1 cup sourdough discard
- 1 cup whole wheat flour
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/3 cup applesauce or melted coconut oil
Instructions:
- Mash bananas and mix with wet ingredients.
- Add dry ingredients, stir gently.
- Divide into muffin tins.
- Bake at 350°F (175°C) for 20 to 25 minutes. Cool before eating.
Extra Baking Tips
- Use sourdough discard straight out of the fridge.
- Add a sprinkle of nutritional yeast for a cheesy flavor in savory bakes.
- Store leftovers in an airtight container.
Learn more vegan-friendly ways to use sourdough discard at Holy Cow Vegan Sourdough Discard Recipes
Got a favorite vegan discard recipe or a joke to share? Drop it in the comments so everyone can have some fun in the kitchen.