There’s something timeless about pancakes on a quiet morning, especially when they’re made from scratch and cooked low and slow. These double chocolate sourdough pancakes take that old-fashioned comfort and add a generous swirl of cocoa and melted chocolate. Soft in the center, lightly crisp at the edges, and gently tangy from the sourdough, they’re rich without being heavy and indulgent without feeling over the top.
What makes them especially special is the balance—deep chocolate flavor tempered by the subtle tang of sourdough discard, creating a pancake that feels thoughtful rather than overly sweet. They cook up beautifully fluffy, stack easily, and feel just right for slow weekends, special breakfasts, or mornings when you want something a little extra without turning breakfast into dessert.
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Why You’ll Love This Recipe
It uses up sourdough discard beautifully.
No waste here! The discard adds tang, moisture, and that bakery-style tenderness you just can’t get from regular pancakes.
Deep chocolate flavor.
These pancakes use both cocoa powder and melted chocolate for depth and richness — not too sweet, but full-on chocolate bliss.
The sauce is pure luxury.
Made with cocoa, cream, and butter, it’s glossy, smooth, and rich enough to double as a dessert topping.
Quick and easy.
From start to finish, this breakfast is on the table in under 30 minutes — including the sauce.
Perfect for brunch, Valentine’s Day, or “just because.”
No occasion required for chocolate pancakes. They make any day feel special.
Ingredient Breakdown
Let’s take a closer look at what makes each part of this recipe shine:
For the Pancakes
- Sourdough Discard: Adds moisture, a light tang, and that soft, fluffy texture that only discard can give.
- All-Purpose Flour: Keeps the structure tender without heaviness.
- Cocoa Powder: Unsweetened cocoa creates that rich, dark chocolate flavor.
- Baking Powder + Baking Soda: Work together to make the pancakes rise and stay airy.
- Sugar: Just enough to balance the cocoa’s bitterness without making them cloying.
- Buttermilk: Adds richness and helps activate the leavening agents.
- Egg: Binds everything together and adds lightness.
- Melted Butter: For tenderness and buttery flavor.
- Vanilla Extract: Always essential with chocolate — it rounds everything out.
- Espresso Powder (optional): Intensifies the chocolate flavor without making it taste like coffee.
For the Warm Chocolate Sauce
- Cocoa Powder + Semi-Sweet Chocolate: The best of both worlds — bold cocoa flavor and velvety smooth texture.
- Heavy Cream: The secret to that rich, glossy finish.
- Butter: Adds shine and a silky mouthfeel.
- Sugar: Sweetens the sauce just enough.
- Vanilla & Salt: Balance and depth — because chocolate always needs a pinch of salt to shine.
Instructions
- 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 Instructions
Step 1: Make the Chocolate Sauce
- In a small saucepan, whisk together cream, cocoa powder, sugar, and salt.
- Heat gently over medium-low until the mixture begins to steam.
- Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth and glossy.
- Keep warm while making the pancakes. (You can reheat it gently if needed — don’t boil!)
Tip: For extra shine, whisk in a teaspoon of corn syrup or honey at the end.
Step 2: Prepare the Pancake Batter
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, buttermilk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry and whisk gently until just combined.
- Fold in chopped chocolate or chips — don’t overmix!
Pro Tip: Let the batter rest for 5–10 minutes before cooking to let the bubbles develop.
Step 3: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Pour ¼ cup of batter per pancake and cook until bubbles form on the surface (2–3 minutes).
- Flip and cook another 1–2 minutes until cooked through.
- Transfer to a warm oven (200°F) while finishing the rest.
Step 4: Serve
Stack pancakes high, drizzle with warm chocolate sauce, and finish with a dusting of powdered sugar or a few fresh berries for contrast.
Step-by-Step Tips
- Use a kitchen scale if you have one — cocoa powder can compact easily.
- Don’t skip the salt. A pinch of salt enhances chocolate flavor dramatically.
- Butter + oil on the griddle gives those crisp edges without burning.
- Rest the batter. Even 5 minutes makes the texture fluffier.
- For thicker pancakes: Reduce buttermilk slightly or add 1 tablespoon extra flour.
- For thinner pancakes: Add a splash more milk.
Variations
These double chocolate sourdough pancakes are wonderful as is, but they’re also easy to adapt depending on what you have on hand—or the kind of morning you’re having.
Dark Chocolate Version
Swap the chocolate chips for chopped dark chocolate or use dark cocoa powder for a deeper, more grown-up chocolate flavor. This version is especially nice with a drizzle of honey or a dusting of powdered sugar.
Chocolate Chip Only
If you prefer a milder chocolate pancake, skip the cocoa powder and fold chocolate chips directly into the batter. You’ll still get pockets of melted chocolate with a lighter, classic pancake base.
Mocha-Inspired
Add 1 teaspoon instant espresso powder to the dry ingredients. It won’t make the pancakes taste like coffee, but it will intensify the chocolate flavor beautifully.
Banana Chocolate
Stir in ½ cup mashed ripe banana to the wet ingredients for a naturally sweet, tender pancake with a subtle banana undertone.
Nutty Chocolate
Sprinkle chopped walnuts or pecans onto the pancakes after pouring the batter onto the skillet. This keeps the batter fluffy while adding crunch and depth.
Mini Pancakes
Make silver-dollar–size pancakes for easy flipping and extra crispy edges. These are perfect for kids or for building tall, bakery-style stacks.
Serving Suggestions
- Top with sliced strawberries or bananas for contrast.
- Dust with powdered sugar and cocoa powder for a café-style finish.
- Serve with a mug of hot chocolate or vanilla milk for the ultimate cozy combo.
- Add a dollop of whipped cream or Greek yogurt to lighten up each bite.
Storage & Reheating
- Pancakes: Store in an airtight container for up to 3 days or freeze up to 2 months (place parchment between each). Reheat in a toaster or 325°F oven.
- Chocolate Sauce: Refrigerate for up to 4 days; reheat gently on low heat or in short microwave bursts, whisking to restore smoothness.
FAQs
Can I use sourdough discard straight from the fridge?
Yes. Cold discard works just fine, though letting it sit at room temperature for 10–15 minutes can help the batter mix more smoothly.
Will these pancakes taste very sour?
No. The sourdough adds a mild tang that balances the chocolate without making the pancakes taste sour.
Can I make the batter ahead of time?
It’s best to cook the batter right after mixing so the leavening works properly. If needed, you can mix the dry and wet ingredients separately and combine them just before cooking.
Can I freeze these pancakes?
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. They reheat well in a toaster or skillet.
What kind of cocoa powder works best?
Natural unsweetened cocoa powder is ideal. Dutch-processed cocoa can be used, but the pancakes may be slightly less fluffy.
Can I make these pancakes dairy-free?
Yes. Use a plant-based milk with a splash of vinegar and swap the butter for melted coconut oil or dairy-free butter.
Why This Recipe Works
The sourdough discard adds gentle acidity, which reacts with the baking soda to make the pancakes light and fluffy. It also deepens the chocolate flavor — like adding a secret touch of espresso or salt to balance sweetness.
The combination of cocoa powder and melted chocolate ensures the pancakes have both bold flavor and rich texture. Meanwhile, the chocolate sauce brings moisture and indulgence, creating that perfect restaurant-style presentation right at home.
Together, they’re the definition of cozy decadence — an elevated, no-waste breakfast that tastes like dessert.
Final Thoughts
These Chocolate Sourdough Discard Pancakes with Warm Chocolate Sauce are the perfect way to turn your humble starter into something unforgettable. They’re fluffy, rich, and full of flavor — a true treat that feels indulgent without being fussy.
Whether it’s a lazy weekend breakfast, a special occasion brunch, or simply a way to make your morning feel a little more magical, these pancakes deliver.
Every bite is warm, chocolatey, and melt-in-your-mouth tender — and no one would ever guess you started with sourdough discard.
Love breakfast?! Try some of my other breakfast recipes:
Crispy Sourdough Discard Waffles
Coconut Cream Pie French Toast
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.
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