Sourdough Chocolate Protein Pancakes

With 10g of protein in each pancake, these Sourdough Chocolate Protein Pancakes are a filling breakfast to power your day!

The not-too-sweet sourdough chocolate pancakes are naturally sweetened with maple syrup, made with sourdough discard, and get their high-protein content from Greek yogurt, eggs, and chocolate protein powder. Add optional mini chocolate chips for extra decadence!

My detailed instructions, photos, and tips walk you through making the best sourdough chocolate protein pancakes, step by step.

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👍 Why You’ll Love This Recipe

• High-protein sourdough pancakes with about 10g of protein per pancake.
• Uses real cocoa powder for chocolate flavor, like these Fudgy Sourdough Brownies, fun Sourdough Cocoa Puffs, and Sourdough Chocolate Brioche.
• An easy and quick way to use sourdough discard.
• Thick, fluffy pancakes that will keep you full longer.
• Great with toppings like fresh berries, peanut butter, yogurt, maple syrup, chocolate syrup, or chocolate chips.

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🔍 Top Baking Tips

• Don’t overmix the batter. Stir just until the dry ingredients are incorporated with a few small lumps. Fold chocolate chips in gently.
• Let the batter rest for 5-10 minutes so the protein powder and flour can hydrate.
• The ingredients mix more easily if they’re all at room temperature.
• Use medium-low heat, as high-protein pancakes can brown quickly on the outside before the center cooks.
• Use plenty of oil or fat (I use coconut oil) to fry the pancakes for crispy edges and soft, fluffy interior like my Sourdough Buckwheat Pancakes and Sourdough Pumpkin Pancakes with Pecans.
• Dutch-process cocoa powder provides a smooth, rich chocolate flavor without extra acidity.

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🛠 Tools Needed

You only need a couple of basic tools to make these sourdough discard chocolate protein pancakes.

• Baking scale
  • Flour and sourdough starter can vary in weight from person to person, so weighing your ingredients is best. Measuring your ingredients by weight will make your baking more consistent and accurate.
• Whisk, for mixing dry and wet ingredients
• Spatulas, for stirring ingredients and flipping the pancakes
• Cast-iron skillet, pan, or griddle for frying.
  • I always cook pancakes in a cast-iron skillet for even cooking and because it retains heat longer. I use a cast-iron skillet for other recipes such as my Sourdough English Muffins, Sourdough Honey Cornbread, and Sourdough Cinnamon Rolls.

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions.

• All-purpose Flour
  • You can substitute all-purpose flour with gluten-free flour or whole wheat flour, although the pancakes may have a different texture depending on what flour you use.
• Chocolate Protein Powder
  • I tested the recipe with this Optimum Nutrition Gold Standard Whey Protein Powder.
  • Note that whatever protein powder you use may add a different texture, flavor, or nutrition profile to the pancakes, but the recipe should be flexible for most protein powders.
• Salt
• Baking Powder helps pancakes stay fluffy and soft.
• Dutch-process cocoa powder
  • The Dutch-process cocoa powder is darker, smoother, and gives a more classic chocolate pancake flavor.
  • If you use natural cocoa powder, the pancakes may be more acidic and a lighter brown color.
  • For even more intense chocolate flavor and color, add a small amount of black cocoa like my Homemade Sourdough Oreos.
• Espresso Powder (optional)
  • While completely optional, a little espresso powder or coffee helps make the chocolate flavor even more pronounced. It’s a trick for my Chocolate Sourdough Bread with Coffee and Sourdough Chocolate Muffins.
• Eggs, to bind the ingredients together and create softer, fluffier pancakes.
• Sourdough Discard
  • If you don’t have an active sourdough starter, learn how to make one in a week by following my how-to guide. See my top sourdough starter tips and other sourdough discard recipes.
  • To make 100% gluten-free, use a gluten-free sourdough starter and gluten-free flour.
• Vanilla Extract
  • Using vanilla extract in chocolate recipes actually brings out more of the chocolate flavor!
• Maple Syrup
  • For a hint of sweetness, maple complements chocolate well.
  • Substitute with another liquid sweetener such as honey or agave.
• Greek Yogurt
  • Use plain, whole milk Greek Yogurt for a thick, high-protein batter that’s rich and flavorful.
• Whole Milk
  • I use about ¼ cup of milk to create a pourable pancake batter. If your batter is too thick, add more milk.
• Mini Chocolate Chips (optional)
  • Like this Sourdough Pumpkin Chocolate Chip Bread, mini chocolate chips distribute well in batter and create small pockets of gooey chocolate in the pancakes.
  • I usually prefer real chopped chocolate in recipes like my Sourdough Chocolate Chip Cookies, but I recommend chocolate chips in these pancakes for ease and melting.

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🥞 How to Make Sourdough Chocolate Protein Pancakes

Follow this detailed recipe guide with step-by-step images as you make these delicious sourdough chocolate pancakes.

1. Mix the Dry Ingredients

In a large mixing bowl, mix all of the dry ingredients.

Sift the cocoa powder if there are clumps.

2. Mix the Wet Ingredients

In a separate mixing bowl, whisk the remaining wet ingredients until you have a thick, pourable mixture.

3. Mix the Batter

Pour the wet ingredients into the dry ingredients and stir until only a few lumps remain. Then, fold in the optional chocolate chips or other inclusions.

Let the batter rest for 5-10 minutes to hydrate the protein powder and flour.

4. Cook

Heat a cast-iron skillet with coconut oil (or another high-smoke-point cooking oil) over medium-low heat.

Make sure the pan is thoroughly heated before frying the pancakes.

Scoop about ⅓-½ cup of pancake batter into the pan and cook for 1-2 minutes, until bubbles appear in the center. Flip the pancake with a spatula and cook for another 1-2 minutes on the other side, then transfer to a plate to serve or a warmer.

Refresh the pan with more oil and continue cooking pancakes with the remaining batter.

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How to Store and Serve

• These sourdough chocolate pancakes are best served warm right after they’re made. That way, they retain their crispy edges and fluffy interiors.
• You can serve each pancake as they’re cooked or keep them on a warmer or on a sheet pan in a 200ºF oven.
• I generally don’t recommend storing or freezing pancakes, although you can freeze cooked pancakes in an airtight bag for up to a few months.
• Chocolate pancakes are excellent served with maple syrup, fresh berries, more chocolate chips, chocolate sauce, nuts, peanut butter, and most other traditional pancake or waffle toppings.

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❓ Frequently Asked Questions