Easy Vegan Sourdough Discard Breakfast Recipes

These vegan sourdough discard breakfast recipes turned my kitchen scraps into fluffy pancakes, golden cinnamon rolls, and crispy everything bagels that taste like they came straight from a bakery.

The best part? They're surprisingly simple to make, and you probably already have most of the ingredients in your pantry. If you love easy plant-based baking, you'll also want to check out my Crème Brûlée French Toast Casserole and Best Fluffy Pancakes Recipe for more cozy breakfast inspiration.

Why You'll Love These Vegan Sourdough Discard Breakfast Recipes

These vegan sourdough discard breakfast recipes are a lifesaver when you're maintaining a sourdough starter and hate waste. Each one uses that tangy discard you'd normally throw away and transforms it into something delicious. They're all plant-based, so no eggs or dairy needed, and most come together in under 30 minutes. Whether you're craving something sweet like blueberry muffins or savory like breakfast pizza, there's a recipe here for every mood. Plus, the slight tang from the vegan sourdough adds such a unique depth of flavor—you just can't get that from regular baking.

Jump to:

• Why You'll Love These Vegan Sourdough Discard Breakfast Recipes
• Ingredients For Vegan Sourdough Discard
• Instructions For Vegan Sourdough Discard
• Substitutions and Variations
• Equipment For Vegan Sourdough Discard
• Storage and Reheating Tips
• Expert Tips For Vegan Sourdough Discard Breakfast
• FAQ
• Vegan Sourdough Discard Bagels
• Related
• Pairing
• To do:

Ingredients For Vegan Sourdough Discard

Here's what goes into each vegan sourdough discard breakfast recipe. Don't worry—most of these are pantry staples you probably already have.

For Vegan Sourdough Pancakes:

• Sourdough discard: The star ingredient that adds tang and uses up your excess starter.
• All-purpose flour: Gives the pancakes structure and a tender crumb.
• Plant-based milk: Almond, soy, or oat milk all work beautifully for moisture.
• Maple syrup: Adds natural sweetness and helps the pancakes brown nicely.
• Baking powder: Creates those fluffy, airy bubbles we all love.
• Vanilla extract: A touch of warmth and sweetness in every bite.
• Salt: Balances the flavors and enhances the other ingredients.
• Oil for cooking: Keeps the pancakes from sticking and adds a golden crust.

For Vegan Sourdough Cinnamon Rolls:

Dough:

• Plant-based milk (warm): Helps activate the dough and keeps it soft.
• Vegan butter (melted): Adds richness and creates that tender, pull-apart texture.
• Sourdough discard: Gives the rolls a subtle tang and wonderful chew.
• All-purpose flour: Forms the base of the dough.
• Granulated sugar: Feeds the dough and adds a hint of sweetness.
• Salt: Balances the sweetness and enhances flavor.

Filling:

• Vegan butter (softened): Spreads easily and locks in the cinnamon-sugar filling.
• Brown sugar: Creates that gooey, caramelized swirl.
• Cinnamon: The warm spice that makes these rolls irresistible.

For Vegan Sourdough Discard Biscuits:

• All-purpose flour: The foundation for flaky, tender biscuits.
• Baking powder: Helps the biscuits rise and get fluffy.
• Baking soda: Works with the sourdough's acidity for extra lift.
• Salt: Brings out the savory, buttery flavors.
• Sourdough discard: Adds tang and helps create those flaky layers.
• Non-dairy milk: Binds the dough together.
• Vegan butter (melted): Adds richness and helps create a golden top.

For Vegan Sourdough Blueberry Muffins:

• All-purpose flour: Provides structure for tender muffins.
• Granulated sugar: Sweetens the muffins and helps them brown.
• Baking powder: Gives the muffins their rise and fluffy texture.
• Baking soda: Reacts with the sourdough discard for extra lift.
• Salt: Balances the sweetness.
• Sourdough discard: Adds moisture and a slight tang that complements the blueberries.
• Non-dairy milk: Keeps the muffins moist and tender.
• Vegetable oil: Creates a soft, cake-like crumb.
• Vanilla extract: Enhances the overall flavor.
• Fresh or frozen blueberries: Bursts of sweet, juicy flavor in every bite.

For Easy Vegan Sourdough Everything Bagels:

• Bread flour: Creates that chewy, bagel-shop texture.
• Sourdough discard: Adds tang and helps develop flavor.
• Warm water: Brings the dough together.
• Granulated sugar: Balances the tang and helps with browning.
• Salt: Essential for flavor.
• Olive oil: Keeps the bagels soft inside.
• Everything bagel seasoning: The classic topping that makes these bagels so addictive.

For Vegan Sourdough Discard Breakfast Pizza:

• Sourdough pizza crust: The base—use homemade or store-bought for convenience.
• Sourdough discard: Adds tang to the "egg" layer.
• Non-dairy milk: Helps create a creamy, custard-like topping.
• Nutritional yeast: Adds a savory, cheesy flavor.
• Garlic powder: Brings depth and warmth.
• Onion powder: Adds savory sweetness.
• Salt and pepper: Season to taste.
• Vegan breakfast sausage (crumbled): Adds hearty, savory protein.
• Vegan cheddar cheese (shredded): Melts beautifully and adds richness.
• Cherry tomatoes (halved): Fresh, juicy pops of flavor.
• Fresh parsley (chopped): Adds a bright, fresh finish.

See recipe card for quantities.

Instructions For Vegan Sourdough Discard

Vegan Sourdough Pancakes:

Mix the batter: In a large bowl, combine sourdough discard, flour, plant-based milk, maple syrup, baking powder, vanilla extract, and salt. Stir until the batter is smooth and no big lumps remain.

Preheat the pan: Heat a non-stick pan over medium heat and lightly coat it with oil. You'll know it's ready when a drop of water sizzles on the surface.

Cook the pancakes: Pour about ¼ cup of batter into the pan for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2 to 3 minutes until golden brown.

Serve warm: Repeat with the remaining batter. Serve the pancakes warm with your favorite toppings like fresh fruit, vegan butter, and maple syrup.

Vegan Sourdough Cinnamon Rolls:

Make the dough: In a large bowl, mix together warm plant-based milk, melted vegan butter, sourdough discard, sugar, salt, and flour until a soft dough forms. Knead by hand or with a mixer for 5 to 7 minutes until the dough is smooth and elastic.

Let it rise: Place the dough in a lightly oiled container, cover with a clean towel, and let it rise for at least 8 hours or overnight. The dough should roughly double in size.

Prepare the filling: Preheat your oven to 350°F (175°C). Roll the dough into a large rectangle on a lightly floured surface. Spread the softened vegan butter over the dough, then sprinkle evenly with brown sugar and cinnamon.

Shape and cut: Roll the dough up tightly from one long edge, then slice it into 12 even pieces. Place the rolls on a parchment-lined baking tray, leaving a little space between each one.

Bake: Bake for 25 to 30 minutes until the tops are golden brown and the rolls smell amazing. Let them cool slightly before serving.

Vegan Sourdough Discard Biscuits:

Preheat the oven: Set your oven to 425°F (218°C) and line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.

Add wet ingredients: Stir in the sourdough discard, non-dairy milk, and melted vegan butter. Mix until a shaggy dough forms.

Shape the biscuits: Gently knead the dough for 1 to 2 minutes on a lightly floured surface, then roll it out to about ½-inch thickness. Use a biscuit cutter or glass to cut out rounds and place them on the baking sheet.

Bake: Bake for 12 to 15 minutes until the biscuits are golden brown on top. Serve warm with vegan butter or your favorite jam.

Vegan Sourdough Blueberry Muffins:

Preheat the oven: Heat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Combine dry ingredients: In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk together sourdough discard, non-dairy milk, vegetable oil, and vanilla extract until smooth.

Combine and fold: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't overmix—a few lumps are fine. Gently fold in the blueberries.

Fill and bake: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Bake for 20 to 25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Easy Vegan Sourdough Everything Bagels:

Make the dough: In a large bowl, combine bread flour, sourdough discard, warm water, sugar, and salt. Stir until a shaggy dough forms.

Knead and shape: Knead the dough by hand for 10 to 15 minutes until it's smooth and elastic. Divide it into 4 equal portions and shape each into a bagel by poking a hole in the center and stretching gently.

Preheat the oven: Set your oven to 425°F (218°C) and line a baking sheet with parchment paper.

Add the topping: Mix olive oil with the everything bagel seasoning, then brush the mixture generously over each bagel.

Bake: Bake for 20 to 25 minutes until the bagels are golden brown and firm to the touch. Let them cool before slicing.

Vegan Sourdough Discard Breakfast Pizza:

Preheat the oven: Heat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

Make the topping: In a small bowl, mix together sourdough discard, non-dairy milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.

Assemble the pizza: Spread the mixture evenly over your pizza crust. Top with crumbled vegan sausage, shredded vegan cheese, and halved cherry tomatoes.

Bake: Bake for 12 to 15 minutes until the crust is crispy and the cheese has melted. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Substitutions and Variations

These Vegan Sourdough Discard Breakfast recipes are flexible, so feel free to swap things around based on what you have.

For the pancakes, try using whole wheat flour for a heartier texture, or add chocolate chips or chopped nuts to the batter. If you don't have maple syrup, agave or date syrup work just as well.

In the cinnamon rolls, swap the brown sugar for coconut sugar for a deeper flavor. You can also add chopped pecans or raisins to the filling.

For the biscuits, use coconut oil instead of vegan butter if you prefer. Add fresh herbs like rosemary or chives for a savory twist.

The blueberry muffins are delicious with raspberries, chopped strawberries, or even chocolate chips instead of blueberries. You can also add a tablespoon of lemon zest for a bright, citrusy flavor.

For the bagels, use any seasoning blend you like—try cinnamon sugar for a sweet version, or just sea salt for a classic plain bagel.

The breakfast pizza is endlessly customizable. Swap the sausage for sautéed mushrooms, add spinach or bell peppers, or use your favorite vegan cheese.

Equipment For Vegan Sourdough Discard

Most of these Vegan Sourdough Discard Breakfast recipes use basic kitchen tools:

• Mixing bowls for combining ingredients
• A non-stick pan or griddle for the pancakes
• An oven for baking
• Baking trays and parchment paper to prevent sticking
• A biscuit cutter (or use a glass if you don't have one)
• A muffin tin for the blueberry muffins
• A rolling pin for shaping the cinnamon rolls and bagels

Storage and Reheating Tips

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for 20 to 30 seconds or in a toaster for a crispy finish.

The cinnamon rolls keep well in the fridge for up to 5 days. Warm them in the microwave for 15 to 20 seconds before serving to bring back that soft, gooey texture.

Biscuits are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to crisp them up.

Blueberry muffins will stay fresh in an airtight container at room temperature for 3 to 4 days, or freeze them for up to 3 months. Thaw overnight in the fridge and warm gently before eating.

Bagels can be stored in a sealed bag at room temperature for 2 to 3 days, or freeze them for up to 3 months. Toast them straight from the freezer for the best texture.

The breakfast pizza is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a 375°F oven for 8 to 10 minutes until crispy.

FAQ

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