Sourdough Discard Chocolate Pancakes

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These Sourdough Discard Chocolate Pancakes are light, fluffy, and just the right amount of sweet. The sourdough gives them a little depth that makes them taste extra homemade. I love serving them warm with maple syrup and berries.

A stack of sourdough discard chocolate pancakes topped and surrounded by fresh, halved strawberries on a white plate.

Why This Recipe Works

I love making these Sourdough Discard Chocolate Pancakes when I want a breakfast that feels both cozy and a little indulgent. Here’s what makes them stand out:

Deep Chocolate Flavor: The cocoa powder gives these pancakes a rich, satisfying taste that’s not overly sweet. It reminds me of the chocolatey goodness in these Zucchini Chocolate Chip Muffins.
Light and Fluffy Texture: Thanks to the sourdough discard and baking soda, these pancakes rise beautifully. Each bite is soft, airy, and full of flavor.
A Great Way to Use Discard: Instead of wasting your sourdough starter, you can turn it into something delicious. The discard adds a subtle tang that balances the chocolate perfectly.
Quick and Easy to Make: The batter comes together in minutes, and the rest time gives you a chance to prep toppings or sip your coffee. It’s as simple and satisfying as making Greek Yogurt Pancakes.
Perfect for Any Occasion: Whether it’s a lazy weekend breakfast or a fun brunch, these pancakes always feel special. Add fruit, syrup, or a sprinkle of chocolate chips to make them your own.

If you gave this recipe a try, I’d really appreciate a quick rating. I ❤️ hearing how it turned out for you!

Ingredients

Sourdough Discard – Adds a mild tang and depth of flavor while helping the pancakes stay soft and fluffy. It’s a great way to use up leftover starter from your sourdough baking.
Whole Milk – Keeps the batter smooth and gives the pancakes a rich, creamy texture. Any milk, such as almond or oat, can be used as a substitute.
Egg – Helps bind the ingredients together and adds structure and moisture to the pancakes.
Melted Butter – Brings a buttery flavor and tender crumb. You can replace it with coconut oil or a neutral oil if you prefer.
Organic Maple Syrup – Adds natural sweetness and a light caramel flavor. Honey or brown sugar can also work well.
Flour – Provides structure and helps the pancakes hold their shape. All-purpose flour works best, but whole wheat flour can be used for a heartier texture.
Cacao Powder – Gives the pancakes their deep chocolate flavor. Unsweetened cocoa powder is a fine alternative.
Baking Soda – Reacts with the sourdough discard to create light, fluffy pancakes with a nice rise.
Baking Powder – Adds extra lift and ensures the pancakes stay soft and airy.
Chocolate Chips (optional) – Add melty pockets of chocolate throughout the pancakes. You can use dark, milk, or white chocolate chips depending on your taste.

For full list of ingredients and instructions, see recipe card below.

Instructions

Mix Wet Ingredients: In a medium bowl, whisk together sourdough discard, milk, egg, melted butter, maple syrup, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, mix flour, cacao powder, baking soda, baking powder, and salt until evenly distributed.
Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. Fold in chocolate chips if using.
Rest the Batter: Let the batter sit for at least 15 minutes. This allows the sourdough and leavening agents to create a light, fluffy texture.
Preheat Skillet: Heat a lightly greased skillet or griddle over medium heat. Use butter or cooking spray to coat the surface.
Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes. Flip and cook for another 1–2 minutes until cooked through.
Serve and Enjoy: Serve warm with maple syrup, fresh fruit, or extra chocolate chips for a delicious finishing touch.

Step by step instruction on how to make sourdough chocolate pancakes

For full list of ingredients and instructions, see recipe card below.

A stack of thick chocolate pancakes with a wedge cut out, topped and surrounded by fresh strawberries, dusted with powdered sugar.

Substitutions and Variations

Here are some of my favorite substitutions and variations:

Flour Options: I usually use all-purpose flour, but whole wheat or spelt flour adds a heartier texture. You can even mix half and half for a balanced flavor.
Sweetener Choices: I like using maple syrup for its mild sweetness, but honey or brown sugar works just as well. Adjust the amount to suit your taste.
Add-Ins: Stir in chopped nuts, shredded coconut, or a spoonful of peanut butter for extra richness. You can also add a handful of berries for a fruity touch.

A fork holds a stack of sliced sourdough discard chocolate pancakes in front of a pile of chocolate pancakes with strawberries on a plate.

What to Serve with Sourdough Discard Chocolate Pancakes

Breakfast

These Sourdough Discard Chocolate Pancakes make a cozy breakfast when paired with something savory like a Simple Classic Croissanwich. The balance of sweet and savory flavors makes the meal feel complete.
For a lighter start, serve them with a fresh Breakfast Cottage Cheese Parfait Recipe or Yogurt Granola Parfait. I also love adding a chilled Pomegranate Parfait for a bright, fruity contrast.

Desserts

If you’re turning these pancakes into a dessert-style treat, try serving them with Fruit Chocolate Cups with Pudding and Fresh Berries. The creamy pudding and fresh fruit pair beautifully with the chocolate flavor.
They also go wonderfully with No-Bake Strawberry Cheesecake Parfaits or a crisp Dark Chocolate Biscotti. For coffee lovers, a batch of Mocha Cupcakes makes the perfect companion for a sweet brunch or dessert spread.

A stack of chocolate pancakes topped with halved strawberries and drizzled with syrup, served on a white plate with additional strawberries.

Frequently Asked Questions

Do I have to add chocolate chips?

No, they’re completely optional. The pancakes already have plenty of chocolate flavor from the cacao powder, but the chips add a nice touch of sweetness if you like them.

Can I use active sourdough starter instead of discard?

Yes, you can. Active starter will give the pancakes a bit more rise and a slightly tangier flavor. The texture will still be soft and fluffy.

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it overnight. The sourdough flavor will deepen slightly, and the pancakes will cook up beautifully the next morning.

How long does it keep?

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or toaster until warm, or freeze them for up to a month for an easy breakfast later.

If you try this Sourdough Discard Chocolate Pancakes recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @valyastasteofhome!

Recipe

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