Pancakes or waffles? That's the question every weekend at our house. I wanted to add a new option to our weekly rotation, and my youngest, Calvin, requested chocolate. I also had some sourdough starter to use up.
But of course, I made sure to get some added protein in there using Greek yogurt, which is also great for activating the baking soda and makes these thick and fluffy. I also stuck to maple syrup for the sweetener, skipping the refined sugar.
New to sourdough baking? Head to my ➡️ Sourdough 101 post for info on getting started!
Quick Look: Sourdough Discard Chocolate Pancakes
Dessert-for-breakfast chocolate pancakes with a real protein boost and no refined sugar.
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
⏰ Total Time: 25 minutes
🥞 Servings: 10 large pancakes (or 12 to 16 smaller)
💪 Protein: 6g per pancake
🔥 Cook Method: Stovetop / griddle
🍁 Naturally sweetened with maple, no refined sugar
❄️ Freezer-friendly for make-ahead mornings
✅ Difficulty: Easy
Click to have AI save and analyze this recipe and provide assistance as you go:
Secret Ingredients
During development, the hardest part was making them chocolatey enough. Aside from a hefty dose of cocoa powder, adding a half teaspoon of espresso powder helped put the flavor over the top. You can't taste the coffee at all; it simply enhances the chocolate. If you can't find espresso powder, a splash of brewed coffee works too.
Technically listed as optional, the tablespoon of melted butter stirred into the batter at the end adds a little extra hit of richness and helps the outside of the pancakes crisp up when they come off the griddle. They're still great without it, but it's a nice something extra if you're feeling fancy.
How to Make Sourdough Chocolate Pancakes
Whisk the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
Combine the wet ingredients. In a separate bowl, whisk the sourdough discard, milk, Greek yogurt, beaten egg, and maple syrup until smooth.
Bring the batter together. Pour the wet into the dry and stir until just combined. A few lumps are good, so don't overmix. If using, fold in the melted butter at the end.
Heat the griddle. Warm a griddle or skillet over medium heat.
Cook. Pour about ¼ cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more.
Serve warm! Hold the finished pancakes on a wire rack in a low oven while you work through the batch so that they don't get soggy while they cool.
Our Favorite Toppings
Zero-sugar maple syrup: You can of course use regular maple syrup, but since I watch my blood sugar, I like my favorite zero-sugar syrup from Wholesome Yum.
Whipped cream: My boys are whipped cream fiends (they come by it honestly). I always have a canister in the fridge, a habit from my days working at Starbucks (this is how the pros do it). I personally leave it unsweetened, since it's usually going on something already sweet, like these pancakes.
Fresh fruit: Strawberries are an obvious choice for the chocolate pairing. They're also a lower-glycemic fruit, along with raspberries and blackberries.
Chocolate chips: I'm personally partial to mini chips for sprinkling on top. I've also mixed chips into the batter for a super chocolatey experience. My favorite low-glycemic chips are the coconut-sugar-sweetened ones from Guittard.
Joanie's Balanced Bites
With 6 grams of protein per pancake and no refined sugar, these are built to be a better-for-you stack compared to standard sourdough pancakes.
They're still a carb-forward breakfast, though, so I like to give them some support.
As research shows, adding protein and fat to a meal helps slow glucose absorption and keep things steady. I enjoy these with a side of eggs and bacon, and sausage is another great option. Or add a scoop of whole-fat Greek yogurt with some chia seeds, like my Chia Yogurt Parfait.
Browse ➡️ Blood Sugar-Friendly Recipes
More Pancake and Waffle Recipes
Chocolate Sourdough Discard Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 large pancakes
- Category: Breakfast
- Cuisine: American
Description
Fluffy, rich chocolate pancakes that taste like dessert but naturally sweetened with maple syrup and added protein from Greek yogurt. Rich, perfectly tender and fluffy.
Ingredients
- 1 ⅔ cups (200g) all-purpose flour
- ½ cup (40g) cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp espresso powder (optional, deepens the cocoa flavor)
- Pinch of salt
- ½ cup (120g) sourdough discard, room temperature
- 1 cup (240g) 2% milk, room temperature
- ½ cup (120g) Greek yogurt
- 1 large egg, beaten, room temperature
- ¼ cup (60g) maple syrup
- 1 Tbsp butter, melted (optional, for richness and crisp edges)
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
- In a separate bowl, whisk the sourdough discard, milk, Greek yogurt, beaten egg, and maple syrup until smooth.
- Pour the wet ingredients into the dry and stir until just combined. A few lumps are good, so don't overmix. If using, fold in the melted butter at the end.
- Warm a griddle or skillet over medium heat and lightly grease it.
- Pour about ¼ cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until cooked through.
- Serve warm, or hold the finished pancakes on a wire rack in a low oven while you work through the batter.
Notes
The espresso powder is optional and adds no coffee flavor. It just deepens the chocolate. No espresso powder on hand? A splash of brewed coffee works too.
The melted butter is optional. It adds a little richness and helps the edges crisp up.
Want it even more chocolatey? Fold mini chocolate chips into the batter or sprinkle them on top before flipping.
To store: cool the pancakes completely, then refrigerate in an airtight container for up to 5 days. To freeze, stack with parchment between each pancake and freeze for up to 3 months. Reheat in the microwave, toaster, or a low oven.
Nutrition
- Serving Size: 1
- Calories: 169
- Sugar: 6.7 g
- Sodium: 89.9 mg
- Fat: 3.7 g
- Carbohydrates: 29.9 g
- Fiber: 2 g
- Protein: 6.2 g
- Cholesterol: 25.5 mg
