Some mornings just call for chocolate — not the delicate sprinkle of cocoa in your latte kind of chocolate, but the real kind: rich, melty, deep chocolate that makes your kitchen smell like a bakery and your plate look like dessert disguised as breakfast.
That’s what these Chocolate Sourdough Discard Pancakes are all about. They’re light and fluffy, with a subtle tang from your sourdough starter that brings balance to all that cocoa richness. Every bite tastes like a warm chocolate cake that decided to show up early for breakfast.
And then there’s the sauce. Oh, the sauce. A silky, spoon-coating chocolate drizzle that melts into the pancakes while still leaving enough to pool on the plate. It’s smooth, glossy, and decadent — and it takes only a few minutes to make.
This recipe is everything we love about slow, cozy mornings — using up your discard, creating something from scratch, and turning it into something beautiful and indulgent without a single bit of waste.
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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 and the fold in wet ingredients until incorporated. Fold in chocolate chips.
- Step 3: Heat a buttered griddle over medium. Pour ¼ cup batter per pancake and cook 2–3 minutes per side.
- Step 4: Serve immediately and top with chocolate sauce, fruit or regular maple syrup.
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
Mocha Pancakes: Add 1 teaspoon espresso powder to both the pancakes and sauce for a bold twist.
Chocolate Chip Hazelnut: Stir in toasted hazelnuts or swap the sauce for Nutella drizzle.
Dark Chocolate Raspberry: Fold in fresh raspberries and top with chocolate sauce + extra berries.
Double Chocolate Deluxe: Serve with a scoop of vanilla ice cream for dessert-style pancakes.
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 make the batter ahead?
Mix the wet and dry ingredients separately and combine in the morning for best results.
Can I make these dairy-free?
Yes! Use coconut milk or almond milk for the batter and coconut cream for the sauce.
Do they taste sour?
No — the sourdough tang is subtle and balances the chocolate beautifully.
Can I skip the sauce?
You could, but it’s really the best part! Even a drizzle takes these from “good” to “wow.”
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.
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 unfed sourdough discard for the best texture and a mild tangy flavor.
- Don’t overmix the batter — a few lumps keep your pancakes fluffy and tender.
- For richer chocolate flavor, use Dutch-processed cocoa powder and high-quality chocolate chips.
- Let the batter rest 5–10 minutes before cooking — it helps the pancakes rise beautifully.
- Cook on medium heat to prevent over-browning while the centers cook through.
- The silky chocolate sauce can be made ahead and reheated gently before serving.
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