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These sourdough discard chocolate waffles are the perfect way to turn leftover starter into a rich and decadent treat. Made with cocoa powder and real chocolate, these homemade chocolate waffles have an irresistible flavor that’s perfect for breakfast, brunch, or dessert.
Serve them with fresh berries for a special Valentine’s Day breakfast, or use leftover Easter chocolate to create an indulgent holiday treat. Crispy on the outside and tender on the inside, these chocolate sourdough waffles are so delicious you’ll wish you’d made a double batch.
Why You’ll Love This Recipe!
Double Chocolate – This sourdough waffles recipe uses both cocoa powder and real chocolate to create a rich chocolate flavor.
Perfect for Any Occasion – these yummy sourdough chocolate waffles can be made as a sweet breakfast treat, served with fresh fruit and berries or they can be a wonderfully rich dessert topped with vanilla ice cream and homemade caramel sauce. They’re even good served plain, straight off the waffle iron.
Ingredients
- Sourdough Starter – You can use active sourdough starter or sourdough discard.
- Eggs
- Whole Milk – can substitute buttermilk or coffee if you prefer.
- Melted Butter
- All-purpose Flour
- Cocoa Powder
- Sugar
- Chopped Chocolate – You can add your favorite chocolate, whether it be milk chocolate, semi sweet or even white chocolate chips. The variations are endless! I’ve used semi-sweet chocolate block.
- Baking Powder
- Salt
How To Make Sourdough Chocolate Waffles
This sourdough recipe is so easy even the kids could do it! In fact my boys love mixing up these sourdough chocolate waffles for a Sunday morning breakfast treat or even after school on rainy days. Waffles are much easier for them to make than sourdough pancakes as the waffle maker is non-stick and very easy for them to operate.
In a large mixing bowl, whisk together sourdough starter or sourdough discard, milk and eggs until well combined. Pour in the melted butter and stir through the starter mixture.
In a separate medium bowl, mix together all purpose flour, cocoa powder, chopped chocolate, salt, baking powder and sugar. Now pour the liquid ingredients into the dry ingredients.
Mix until it forms a thick batter. This sourdough waffle batter should be quite marshmallowy and slightly less wet than plain sourdough waffles.
Heat up your waffle iron and spoon mixture into the hot waffle iron. Cook to your liking – I recommend cooking them until they’re crispy!
Kate’s Pro Tip
Overnight Fermentation
These sourdough chocolate waffles can be long fermented or turned into overnight sourdough waffles. You can make the batter in it’s entirity and then cover with a plastic cover and place into the refrigerator for up to 12 hours to ferment. This is a great option if you want to make the waffle batter before you go to bed and cook them the next day.
It’s a good idea to let the waffle batter sit out at room temperature for around 30 minutes before you bake it so that it loosens up a little.
Serving Suggestions
Let your imagination run wild with these sourdough chocolate waffles. Honestly, I think of new ways to serve them every time I make them! Here are a few of the ways we eat these sourdough waffles. I’m sure you can think of lots of more too!
- Fresh Berries & Whipped Cream! Cut through the rich chocolate flavor of these waffles by serving them with fresh berries and whipped cream. A little drizzle of maple syrup is also lovely.
- Peanut Butter Chocolate Waffles – Instead of using chopped chocolate, why not use peanut butter chips and then spread the warm waffles with peanut butter. Or add some sliced banana for a banana nutter treat!
- Waffle Board – Make these sourdough chocolate waffles as part of a “waffle board” with bowls of fresh berries and other fresh fruit, crushed nuts, chocolate sauce, whipped cream and ice cream and anything else you love having with your waffles. Let everyone create their own waffle creation and watch those smiles!
- Make a waffle chocolate cake! Stack the sourdough chocolate waffles together, using strawberry jam and whipped cream or even homemade nutella between each layer. Top with whipped cream, berries and chocolate or homemade caramel sauce for the ultimate sourdough chocolate waffle cake!
How To Freeze + Store
If you have some leftover waffles, place them into a resealable plastic bag and freeze for up to 3 months. I like to thaw them at room temperature and then reheat in the oven for the best result. They can also be toasted in a regular toaster or toaster oven.
If you love sourdough waffles, why not try these other sourdough waffle recipes: overnight sourdough waffles, sourdough pumpkin waffles or sourdough cheese waffles.
Sourdough Chocolate Waffles
Equipment
- Waffle Iron Cast Iron or Electric
Ingredients
- 200 g Sourdough Starter, discard or fed and bubbly
- 2 Eggs
- 180 g Whole Milk, can substitute buttermilk or coffee if you prefer (see notes)
- 50 g Butter, Melted
- 150 g All Purpose Flour
- 25 g Cocoa Powder
- 100 g Sugar
- 60 g Chopped Chocolate, I've used semi-sweet chocolate block
- 12 g Baking Powder, 2 teaspoons
- 5 g Salt, 1/2 teaspoon
Instructions
- In a large mixing bowl, mix together sourdough starter, milk and eggs until well combined.
- Pour in the melted butter and stir through the starter mixture.
- In a separate bowl, mix together all purpose flour, cocoa powder, chopped chocolate, salt, baking powder and sugar.
- Now pour the liquid ingredients into the dry ingredients.
- Mix until it forms a thick batter (it will be quite marshmallowy).
- Heat up your waffle iron and spoon mixture into the iron. Cook to your liking – I recommend cooking them until they're crispy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
The recipe calls for 2 tsp or 12 grams of baking powder. I thought 2 tap of baking powder would be 9.58 grams
Delicious waffles! Thank you for your great recipes and website with so many helpful tips. I used mini chocolate chips instead of the chopped chocolate.
Great recipe! I know you recommended cooking them until crispy, but I cooked them just a little less and they are so cakey and soft! Will be using again 🙂
Hi! Yesterday I was making my usual round of starter and had some extra. I went looking for someone to share it and hopped onto the boat docked behind us with one of their crew. The chef had never made sourdough so through a translator, taught him how to feed it, grow it, and use it. I left him with Pantry Mama’s website for reference! Along with half a loaf I’d made the day before! It was a GREAT way to share the sourdough experience!!!
Sharon
My almost 3 year old just helped me make (and eat) these and he wants to tell you, “They’re good!” We left the chocolate chunks out and relied on the cocoa powder to bring that chocolate flavor, which was obviously more subtle, but a better option for my kid who won’t wait for the hot chunks of chocolate to cool before diving in. Bonus: they’re less messy for him to eat this way, too! We’ll be adding these to our rotation, with and without extra chocolate!
So glad to hear that, Sarah (and Cody!). Thank you so much for your comment 🙂
Anything you would suggest to replace the eggs??
I’m sorry I haven’t tried this recipe without the eggs or with an egg alternative 🙂