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 2/3 cups (200g) all-purpose flour
- 1/2 cup (40g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp espresso powder (optional, deepens the cocoa flavor)
- Pinch of salt
- 1/2 cup (120g) sourdough discard, room temperature
- 1 cup (240g) 2% milk, room temperature
- 1/2 cup (120g) Greek yogurt
- 1 large egg, beaten, room temperature
- 1/4 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 1/4 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
