There’s something about chocolate pancakes that feels a little extra—in the best way. Not just breakfast… more like a slow, cozy morning that turns into a full experience.
The first time I made these with sourdough discard, I wasn’t expecting how much it would elevate them. The flavor is deeper. Slightly tangy. Rich without being heavy. And paired with that silky chocolate sauce? It’s the kind of breakfast that feels like dessert—but still totally acceptable before noon.
If you’ve been looking for a way to use up sourdough discard that actually feels exciting, this is one of those recipes you’ll come back to again and again.
Jump to:
- Why This Recipe Works
- Why You’ll Love It
- Ingredient Breakdown
- Equipment You’ll Need
- Step-by-Step Tips for Perfect Chocolate Pancakes
- Practical Example: How to Serve These
- Variations to Try
- Substitutions (Best Practice)
- Troubleshooting
- Storage & Reheating
- Testing Notes
- FAQs
- Final Thoughts
- Related
- Pin to Pinterest
Why This Recipe Works
- Sourdough discard adds depth without making the pancakes sour
- Cocoa + chocolate sauce combo gives layered chocolate flavor
- Buttermilk creates tenderness and balances richness
- Baking soda + powder ensures a fluffy texture despite the discard
This is the kind of recipe that turns extra starter into something you actually crave.
Why You’ll Love It
- Rich, chocolatey flavor without being overly sweet
- Soft, fluffy centers with just the right structure
- A perfect use for sourdough discard
- Feels special enough for weekends or hosting
And if you’re in a sourdough phase, my Old Fashioned Sourdough Discard Pancakes are a great classic version to keep in rotation when you want something simpler but just as reliable.
Ingredient Breakdown
For the Pancakes
Flour + Cocoa Powder
Creates structure while delivering that deep chocolate base.
Sugar
Just enough to enhance flavor without overpowering.
Baking Powder + Baking Soda
Work together for lift and lightness.
Sourdough Discard
Adds subtle tang and complexity.
Buttermilk
Keeps everything tender and balanced.
Egg + Melted Butter + Vanilla
Bring richness, moisture, and flavor.
Chocolate Chips (Optional)
Adds pockets of melty chocolate throughout.
For the Chocolate Sauce
Heavy Cream + Cocoa Powder + Sugar
Creates a rich, smooth base.
Chocolate + Butter + Vanilla
Adds shine, depth, and silky texture.
Pinch of Salt
Balances sweetness and enhances flavor.
Equipment You’ll Need
- Mixing bowls
- Whisk
- Saucepan
- Griddle or skillet
- Measuring cups
- Spatula
I’ve linked all my favorite baking tools on my Shop My Kitchen page if you’d like to see what I use regularly.
- Step 1: Combine cream, cocoa, sugar, and salt in a saucepan. Heat until steaming. Remove, stir in chocolate, butter, and vanilla until smooth.
- Step 2: Combine dry ingredients mix until well incorporated.
- Step 3: Combine dry ingredients into wet, mix gently until fully combined. Add chocolate chips, if using.
- Step 4: Heat a buttered griddle over medium. Pour ¼ cup batter per pancake and cook 2–3 minutes per side. The secret is low and slow so as not to burn your pancakes.
Step-by-Step Tips for Perfect Chocolate Pancakes
1. Make the Sauce First
It thickens slightly as it cools, making it perfect for pouring later.
2. Mix Dry and Wet Separately
This prevents overmixing and keeps pancakes tender.
3. Don’t Overmix
The batter should be thick but slightly lumpy—that’s exactly right.
4. Use Medium Heat
Too hot and they burn before cooking through.
5. Watch for Bubbles
Flip when bubbles form and edges look set.
6. Keep Warm if Needed
Place cooked pancakes in a low oven while finishing batches.
Practical Example: How to Serve These
For a full brunch-style spread, serve these pancakes with:
- Fresh berries
- Whipped cream
- Extra chocolate drizzle
- A side of something crispy
If you want to build out a full sourdough breakfast, my Crispy Sourdough Discard Waffles are another great option to serve alongside or rotate into your weekend menu.
And if you’re going for something more indulgent or hosting-focused, my Coconut Cream Pie French Toast is a show-stopping addition that pairs beautifully with a spread like this.
Variations to Try
- Double chocolate – add extra chips or chunks
- Mocha version – add a touch of espresso powder
- Berry chocolate – fold in raspberries or strawberries
- Nutty twist – add chopped pecans or walnuts
Substitutions (Best Practice)
- No buttermilk? Use milk + a splash of vinegar or lemon juice
- No sourdough discard? Substitute with flour + liquid (but flavor will change)
- Dairy-free option? Use plant-based milk and butter alternatives
Troubleshooting
Why are my pancakes dense?
Overmixing or too much discard can weigh them down.
Why are they dry?
They may be overcooked—watch heat and timing.
Why aren’t they fluffy?
Check that your leavening agents are fresh.
Why is the batter too thick?
Add a splash of milk to loosen slightly.
Storage & Reheating
- Fridge: Store up to 3 days
- Freeze: Stack with parchment between layers
- Reheat: Toast or warm in skillet for best texture
Testing Notes
- Batter consistency should be thick but pourable
- Medium heat gives the best even cook
- Sauce thickens slightly as it cools—don’t over-reduce
- Chocolate chips are optional but highly recommended
FAQs
Does sourdough discard make them sour?
No—it adds depth, not strong tang.
Can I make the batter ahead of time?
Best made fresh for optimal texture.
Can I skip the chocolate sauce?
Yes—but it really takes these over the top.
Are these kid-friendly?
Absolutely—especially with the chocolate chips.
Final Thoughts
These sourdough discard chocolate pancakes are one of those recipes that feels like a treat but still fits into your everyday rotation. They’re simple enough for a weekend morning, but special enough to serve when you want something memorable.
What I love most is how they transform something as basic as discard into something rich, layered, and genuinely exciting. That’s the kind of recipe worth keeping.
Once you try them, you’ll start looking forward to having extra sourdough discard—just so you can make them again.
Chocolate Sourdough Discard Pancakes with Chocolate Sauce
Ingredients
Equipment
Method
- Combine cream, cocoa, sugar, and salt in a saucepan. Heat until steaming. Remove from heat and stir in chocolate, butter, and vanilla until smooth.
- Whisk dry ingredients in one bowl and wet ingredients in another. Combine gently, then fold in chocolate pieces. Batter will be thick.
- Heat a buttered griddle over medium. Pour ¼ cup batter per pancake and cook 2–3 minutes per side.
- Stack warm pancakes, pour over chocolate sauce, and garnish with berries, whipped cream, or powdered sugar.
Notes
-
Use discard, not active starter:
This recipe is designed for unfed sourdough discard. Active starter can be used, but the texture and tang may be slightly different. -
Cocoa powder matters:
Natural unsweetened cocoa powder works best and helps the pancakes rise properly. Dutch-processed cocoa can be used, but the pancakes may be a bit less fluffy. -
Don’t overmix the batter:
Stir just until the dry ingredients are incorporated. A few small lumps are fine and help keep the pancakes light and tender. -
Adjust batter thickness if needed:
The batter should be thick but pourable. If it feels too stiff, add milk 1 tablespoon at a time until it loosens slightly.
Related
Looking for other recipes like this? Try these:
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