Chocolate Sourdough Waffles
Chocolate sourdough waffles are fluffy on the inside and perfectly crunchy on the outside, making them a great way to use sourdough discard. They are easy to make for breakfast or brunch, and the chocolate flavor pairs perfectly with fresh berries, whipped cream, or a drizzle of maple syrup.
Amy’s Notes
I am so excited to share this chocolate waffle recipe because I am always getting requests for more sourdough discard recipes. If you have extra discard and are not sure what to make, these chocolate sourdough waffles are an easy, delicious solution.
They are quick and easy to make, with the option to cook them right away or let the batter long ferment for added sourdough benefits. These chocolate sourdough waffles also freeze beautifully, making them perfect for using up discard now and saving a batch for later.
Just like our sourdough waffles, red velvet waffles, gingerbread waffles, and pumpkin waffles, you can make pancakes with this is a recipe.
It is an easy, practical recipe that helps you avoid waste without needing to serve them the same day. You will want to keep these in your breakfast rotation all year long!
Ingredients & Substitutions
- Wet Ingredients: You will need sourdough discard, buttermilk, white sugar, eggs, and melted butter.
- Dry Ingredients: You will need all-purpose flour, cocoa powder, baking soda, baking powder, chocolate chips, and fine sea salt.
- Toppings: We love serving chocolate waffles with berries and whipped cream. They are also delicious with other toppings such as almond butter or peanut butter and sliced bananas.
How to Make
Step 1
Whisk the dry ingredients together in a large mixing bowl until well combined.
Step 2
In a separate bowl, whisk the wet ingredients until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir just until a smooth batter forms. Fold in the chocolate chips until evenly distributed throughout the waffle batter.
Step 4
Preheat the waffle maker and lightly coat it with cooking oil spray.
Pour 3⁄4 cup of the mixture into the center of the hot waffle iron, gently spreading it toward the edges. Close the lid and cook until the waffle is cooked through with crisp, crunchy edges, about 3 to 6 minutes, or according to your manufacturer’s instructions.
How to Long Ferment the Batter
- In a large bowl, whisk together the sourdough starter, buttermilk, sugar, melted butter, cocoa powder, and flour until smooth. Cover and let the batter rest at room temperature overnight, or for up to 12 hours.
- When ready to cook, stir in the eggs, baking soda, baking powder, and salt until just combined, then stir in the chocolate chips. Cover the bowl again and let the batter rest for 20 minutes while your waffle iron preheats.
How to Store
Store leftover waffles in an airtight container or freezer bag to keep them fresh. They will keep for up to one week in the refrigerator or up to three months in the freezer. If freezing, place a sheet of parchment paper between each waffle to prevent sticking.
To reheat, microwave for 20 to 60 seconds, or warm in a toaster oven at 375°F for 10 to 15 minutes until heated through and crisp.
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Chocolate Sourdough Waffles
EQUIPMENT
- Mixing Bowl
- Whisk
- Griddle for pancakes
INGREDIENTS
Overnight Batter Ingredients
- ⅔ cup (200 g) sourdough starter discard (stirred down)
- 1 cup (240 g) buttermilk (or milk)
- 3 tablespoons (50 g) white sugar (or honey)
- 4 tablespoons (56 g) butter (melted)
- 1 ¾ cups (220 g) all-purpose flour
Additional ingredients to add just before cooking
- ¼ cup (22 g) cocoa powder
- 2 large eggs (lightly beaten)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon (5 g) fine sea salt
- ½ cup (90 g) chocolate chips
INSTRUCTIONS
To cook the batter the same day
- Whisk the dry ingredients together in a large mixing bowl until well combined. In a separate bowl, whisk the wet ingredients until smooth, then pour them into the dry ingredients and stir just until a smooth batter forms. Fold in the chocolate chips until evenly distributed throughout the batter.
- Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.
To ferment the batter overnight
- In a large mixing bowl, whisk together the sourdough starter, buttermilk, sugar, melted butter, and flour until well combined. Cover the bowl and let it rest on a countertop at room temperature overnight or up to 12 hours.
- When you are ready to cook, stir the cocoa powder, eggs, baking soda, baking powder, salt, and chocolate chips into the batter until fully combined. Cover the bowl and let the batter rest for 20 minutes while your waffle iron or griddle preheats.
Sourdough Waffles instructions
- Preheat the waffle iron and lightly coat it with cooking oil spray. Pour 3⁄4 cup of batter into the center, gently spreading it toward the edges, then close the lid and cook until the waffle is cooked through with crisp, crunchy edges, about 3 to 6 minutes or according to your manufacturer’s instructions. This recipe makes 4 standard-sized waffles.
Sourdough Pancake instructions
- Preheat the griddle over medium heat and lightly grease it. Scoop 1⁄4 cup of batter onto the griddle and shape it into a round. Cook until the bottom is golden brown and bubbles form across the surface, then flip and cook until golden brown and cooked through, about 3 minutes per side. This recipe yields about 12 pancakes.