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Chocolate sourdough waffles on a plate with berries and whipped cream and a fork.

Chocolate Sourdough Waffles

Amy Duska
Chocolate sourdough waffles are fluffy inside with perfectly crisp edges, making them a delicious way to use up sourdough discard. Easy enough for breakfast or brunch, they pair beautifully with fresh berries, whipped cream, or maple syrup.
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Prep Time 10 minutes
Ferment Time 12 hours
Cook Time 6 minutes
Servings 4 servings

Equipment

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.

Notes

Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.
Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

Nutrition

Serving: 1waffleCalories: 575kcalCarbohydrates: 81gProtein: 13gFat: 24g