How to Make Chocolate Sourdough Pancakes
These chocolate sourdough pancakes are a rich, fluffy way to use up sourdough starter or discard. Made with cocoa powder, eggs, and a touch of vanilla, they come together fast for a decadent breakfast or brunch. Drizzle with chocolate syrup for the ultimate sourdough treat.
If you’re anything like me, you’ve got a jar of sourdough starter on your counter or tucked in your fridge just waiting for its next purpose. And while I love a good loaf of sourdough bread, sometimes I want something a little more… indulgent. That’s where these chocolate sourdough pancakes come in.
They’re rich, fluffy, and just the right amount of sweet, with a deep chocolate flavor and a soft, cake-like texture that’ll make your weekend mornings feel extra special. Whether you use an active starter or discard, this is the perfect way to treat yourself (and use up extra sourdough while you’re at it).
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Why You’ll Love These Chocolate Sourdough Pancakes
- A delicious way to use sourdough discard or active starter
- Rich and chocolatey, like cake for breakfast—but not too sweet
- Made with pantry staples you probably already have
- Perfect with chocolate syrup, berries, or even a dollop of whipped cream
- Quick and easy to whip up—no fermenting or resting time needed!
Ingredients You’ll Need
Here’s everything I use to make one delicious batch:
- 2 cups sourdough starter (active or discard)
- 2 eggs
- ¼ cup vegetable oil
- 2 tbsp sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
To Serve
- Chocolate syrup (a must for me!)
- Optional toppings: sliced strawberries, banana, whipped cream (also a must for me), or chocolate chips
Step-by-Step: How to Make Chocolate Sourdough Pancakes
These pancakes come together in just a few simple steps, and they’re ready in under 30 minutes.
1. Preheat Your Skillet or Griddle
I set mine to medium heat and give it a light coat of oil or butter to prevent sticking.
2. Mix the Batter
In a large bowl, I whisk together the sourdough starter, eggs, oil, sugar, cocoa powder, and vanilla. It may seem thick at first, but it’ll smooth out beautifully.
3. Add the Magic: Baking Soda
Just before cooking, I sprinkle in the baking soda and gently mix it in. It reacts with the acidity of the sourdough to create those gorgeous, fluffy bubbles we all love in pancakes.
4. Cook the Pancakes
Scoop about ¼ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes on the first side, until bubbles form and the edges start to set. Flip and cook for another 1–2 minutes.
5. Drizzle and Devour
Once they’re done, I stack ’em up, drizzle with warm chocolate syrup, and add whatever toppings I’m feeling that day. Fresh berries and whipped cream? Yes, please!
Can I Use Sourdough Discard or Active Starter?
Yep—either one works! I’ve used both, and they come out great each time. Discard will give you a slightly denser texture with a subtle tang, while an active starter will add a little more lift and fluff. No fermentation time needed—just mix and cook.
Serving Suggestions
These pancakes are already decadent on their own, but here are a few ways I like to dress them up:
- Drizzled with warm chocolate syrup and sliced strawberries
- With a scoop of vanilla yogurt or whipped cream
- Topped with chopped walnuts or mini chocolate chips
- Sprinkled with powdered sugar for a bakery-style finish
And if you really want to treat yourself, add a little maple syrup along with the chocolate drizzle. You won’t regret it!
How to Store and Reheat Leftovers
If you’ve got extra pancakes (which doesn’t happen often around here), here’s how I store them:
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Stack with parchment paper between each pancake and store in a freezer bag. Reheat in a toaster or skillet.
Make-Ahead Tip
You can mix the batter (minus the baking soda) the night before, then stir in the baking soda right before cooking. It makes for an extra-easy morning!
Conclusion
I’ve made a lot of sourdough recipes over the years, but these chocolate sourdough pancakes are one of my absolute favorites. They’re rich, cozy, and a fun change of pace from the usual breakfast routine. Whether you’ve got kids to impress or just want a special treat for yourself, this recipe is sure to hit the spot!
If you try them, let me know how it goes! You can leave a comment below or tag me on Instagram @TheOffGridBarefootGirl—I love seeing what you’re cooking up!
Resources: Here are some helpful resources for further information.
- Good Old-Fashioned Pancakes Recipe – By Allrecipes
- Best Fluffy Pancakes – By Cafe Delites
- Perfect Pancakes – By She Makes and Bakes
Frequently Asked Questions
1. Can I make these gluten-free?
If your sourdough starter is made with gluten-free flour, yes! Otherwise, the recipe won’t be gluten-free unless all ingredients, including the starter, are GF.
2. What kind of cocoa powder should I use?
I usually use unsweetened cocoa powder. Dutch-processed will give a slightly richer flavor, but either works beautifully.
3. Can I turn these into waffles?
Yes! The batter works well in a waffle maker. Just make sure to oil the iron well and cook until crisp on the outside.
4. What if I want them sweeter?
You can add an extra tablespoon or two of sugar, or top with honey, syrup, or chocolate chips for more sweetness.
Chocolate Sourdough Pancakes
Equipment
- 1 mixing bowl
- 1 cast iron or regular skillet
Ingredients
Ingredients
- 2 cups sourdough starter (active or discard)
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
For Serving
- Chocolate syrup for drizzling
- Optional: Whipped cream, berries, or chocolate chips
Instructions
- Preheat your griddle or non-stick skillet over medium heat and lightly grease it.
- In a large bowl, whisk together the sourdough starter, eggs, oil, sugar, cocoa powder, and vanilla until smooth.
- Just before cooking, sprinkle in the baking soda and stir gently—it will bubble up and make the pancakes extra fluffy!
- Pour batter onto the hot griddle (about ¼ cup per pancake) and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until cooked through.
- Serve warm with a generous drizzle of chocolate syrup and any of your favorite toppings.
Summary
I hope I have inspired you to make these recipes in your cast iron skillet to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my cast iron cooking inspiration posts to check out!
The Best Cherry Galette Recipe
How to Cook Scrambled Eggs In a Cast Iron Skillet without Sticking!
How to Season Cast Iron for Cooking
The Best Old-Fashioned Homemade Brownies: A Cast Iron Skillet Recipe!
How to Make Dutch Oven Lasagna
How to Make Black Bean Burgers from the Garden!
Blessings,
The Off Grid Barefoot Girl
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