Sourdough Discard Chocolate Pancakes
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.
Ingredients
- 1 cup sourdough discard
- ¾ cup whole milk
- 1 large egg
- 2 tbsp melted butter
- 2 tbsp maple syrup organic
- ½ tsp vanilla extract
- 1 cup flour
- 2 tbsp cacao powder
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- In a bowl, whisk together the sourdough discard, milk, egg, melted butter, maple syrup, and vanilla extract.
- In a separate bowl, combine the flour, cacao powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir just until incorporated. Fold in the chocolate chips if using.
- Let the batter rest for at least 15 minutes before cooking.
- Heat a lightly greased skillet over medium heat and coat with cooking spray or butter.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles begin to form on the surface, then flip and cook for another 1–2 minutes.
- Serve warm with syrup, fruit, or additional chocolate chips if desired.
Notes
- Let the batter rest for at least 15 minutes before cooking. This allows the sourdough discard and leavening agents to create a lighter, fluffier texture.
- Stir the batter gently and only until combined. Overmixing can make the pancakes dense instead of soft.
- Use a medium heat setting. Cooking too hot can cause the pancakes to brown too quickly before the centers are done.
- Lightly grease the skillet between batches to prevent sticking and keep the pancakes evenly golden.
- Measure the batter with a ¼ cup scoop for consistent size and even cooking.
- If the batter feels too thick, add a splash of milk to loosen it. The consistency should be pourable but not runny.
- Fold in chocolate chips just before cooking so they stay evenly distributed and don’t sink to the bottom.
- Keep cooked pancakes warm in a 200°F oven while finishing the rest of the batch.
- For extra flavor, top with sliced fruit, a drizzle of maple syrup, or a sprinkle of powdered sugar.
- Freeze leftovers in a single layer, then reheat in a toaster or oven for a quick, homemade breakfast anytime.