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Summer Dempsey

Chocolate Sourdough Discard Pancakes with Chocolate Sauce

These double chocolate sourdough pancakes are soft, fluffy, and deeply chocolatey, with a subtle tang from sourdough discard that keeps them balanced. Made from simple pantry ingredients, they cook up golden with lightly crisp edges and a tender center, making them perfect for slow weekend mornings or a special breakfast treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 pancakes
Course: Breakfast
Cuisine: American
Calories: 260

Ingredients
  

For the Pancakes:
  • ¾ cup flour
  • ¼ cup cocoa powder
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sourdough discard
  • ¾ cup buttermilk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla
  • 2 oz chopped chocolate or chips (optional)
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
  • Pan

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 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.