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Stack of fluffy chocolate sourdough discard pancakes drizzled with glossy chocolate sauce and topped with fresh berries.

Chocolate Sourdough Discard Pancakes with Chocolate Sauce

Turn leftover sourdough starter into pure breakfast bliss with these Chocolate Sourdough Discard Pancakes with Silky Chocolate Sauce. Fluffy, rich, and deeply chocolatey, they strike the perfect balance between tangy and sweet. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 pancakes
Course: Breakfast
Cuisine: American
Calories: 260

Ingredients
  

For the Pancakes:
  • 1 cup sourdough discard
  • ¾ cup flour
  • ¼ cup cocoa powder
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla
  • 1 teaspoon espresso powder optional
  • 2 oz chopped chocolate or chips
For the Chocolate Sauce:
  • ½ cup heavy cream
  • 2 tablespoon cocoa powder
  • ⅓ cup semi-sweet chocolate
  • 2 tablespoon sugar
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • Pinch of salt

Equipment

  • Bowl
  • Whisk

Method
 

Make the Sauce:
  1. Combine cream, cocoa, sugar, and salt in a saucepan. Heat until steaming. Remove from heat and stir in chocolate, butter, and vanilla until smooth.
Make the Pancakes:
  1. Whisk dry ingredients in one bowl and wet ingredients in another. Combine gently, then fold in chocolate pieces. Batter will be thick.
Cook:
  1. Heat a buttered griddle over medium. Pour ¼ cup batter per pancake and cook 2–3 minutes per side.
Serve:
  1. 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.