Reviewed: Jan. 23, 2009

I gave it 4 stars because I had to twek it. I added the vanilla and applesauce but I also added Choc. Chips. I made sure the griddle was really hot so i got a crisp top and bottom to my pancake. I also cut the bananas called for in half. This made it a 5 star recipe.

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kniftymom

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Reviewed: Jan. 21, 2009

these turned out aaamaaaazing! I will never make a regular ordinary pancake ever again.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jan. 21, 2009

delicious and not that difficult!

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ChefEddie

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Reviewed: Jan. 20, 2009

GREAT RECIPE! Pancakes were so moist and yummy! I added a tbs of vanilla and also a tbs of cinnimon... yummy! I doubled the recipe and sifted the dry ingrediants... I had to add a little extra flour. Overall the best Banana Pancakes I've ever made! :)

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ktlumaro

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Reviewed: Jan. 19, 2009

These were great, but the consistency was very crepe-like.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Jan. 19, 2009

Made these with a teaspoon of cinnamon, splash of vanilla, and replaced all flour with wheat flour and sugar with raw cane sugar. Was ABSOLUTELY delicious!

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nynnie

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Reviewed: Jan. 16, 2009

My kids loved these. The recipe doubles with no problem, which is a good thing because they gobbled them up! These pancakes are so yummy they don't even need syrup (though they are good with as well).

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BECCARAE1

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

My family loved this - even my one year old. I only used one banana, added some vanilla, and cooked it over med. low heat like some of the other reviewers suggested. I personally thought it could use some pecans, but my family liked them as is.

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Luv2Cook

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Reviewed: Jan. 9, 2009

This is a great, very basic, and easy pancake recipe. I have this memorized and make it whenever I want to whip up something tasty for breakfast (and it really impresses my friends that I can make pancakes from scratch...little do they know how simple it is!). I love the banana flavor in these, and also enjoy adding in nuts, chocolate chips, or blueberries (although it's also even tasty plain!).

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JennyColada

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: Jan. 7, 2009

As written, 2 stars; with adjustments, 4 stars. These were way to runny and bland the first time around. I tried again and used 1/2 cup milk (instead of a whole cup), 1/2 tsp vanilla, 1/8 tsp cinnamon (instead of a dash), and substituted applesauce for the oil. Very yummy and good texture.

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Kaylee Marie

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

The best and simplest pancake recipe. Great with strawberry syrup.

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Taffy

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

This was delicious and quite popular with guests, even my banana-phobic daughter. I used half whole wheat flour and low-fat sour cream thinned with milk as the liquid (I was trying to use it before it expired). I added vanilla, cinnamon and some toasted, chopped pecans too. Since the whole wheat is heavier, I sifted the dry ingredients and found the pancakes were not mushy. Be sure to use a lower heat because they do brown quickly with the sugars in the banana. I served it with warm maple syrup and blueberries.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Jan. 1, 2009

just ok, son didn't like them. Tried the tweaks: 1 mushed banana, cinnamon, and 1/2 wheat flour.

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chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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Reviewed: Dec. 29, 2008

Delicious! I followed the recipe with a few reviewers suggestions. I added the 1/2 tsp. vanilla and used the 2 TBS. Applesauce as opposed to the oil. My kids (5 & 7) loved them as did I. My son and I ate them plain while my daughter preferred hers with syrup. This recipe is a keeper! Thank you so much!

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Trynity

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Reviewed: Dec. 27, 2008

Wow, these really were good. My son was getting tired of the old buttermilk pancakes, so I thought I'd try these. He really loved them (gobbled them up!) and he isn't even a huge banana fan. This is a nice way to use up old ripe bananas when I don't feel like baking banana bread. I did use only 1 banana instead of 2 and, yes, it was still plenty moist and flavorful. I also added 1/2 teaspoon vanilla and 1/4 teaspoon cinnamon as some other reviewers suggested and I felt these were nice additions. Thanks for the nice recipe!

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Shae's Mama

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

This recipe was very easy and tasted great. I added honey instead of vanilla to sweeten the batter, and I used skim milk (to reduce the fat), and a touch more flour to thicken the consistency.

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az2007

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

Really good! Added vanilla and cinnammon, like others and I substituted melted butter for oil. They were not too "banana-y" at all! Just right. I also took the advice of another and put the bananas in a ziplock bag, closed and mushed. Was so easy and the batter wasn't lumpy at all!

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Dec. 25, 2008

I will never use bisquick or a pancake mix ever again! This recipe was quick, easy, and delicious! As per the other reviews, I did make a few additions/changes. For one, I sifted all the dry ingredients. Normally I don't bother, but it was worth it for this recipe. Secondly I added a splash of vanilla and a generous sprinkle of cinnamon. I also only used one banana, which was plenty. You get banana flavor without the mushiness. Squishing the banana in a ziplock bag and then cutting off a corner of the bag is a great idea and works wonderfully. Overall, this was a great recipe and I can't wait to make it again!

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Alayna B

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

Just made these,and they are great! Even my toddler son, who is pretty picky, is eating them.

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Melissa H.

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Reviewed: Dec. 17, 2008

Absolutely delicious! I used two large, ripe bananas. As the recipe stands, I give it 5 stars, even though I prefer thicker, fluffier pancakes. To accomplish this when making pancakes I always use self-rising flour (which I sift into the batter), omit the baking powder and salt, and add a little extra flour after mixing. I also added a 1/2 tsp. of vanilla. The flavor was delicious!! Thanks for a great recipe!

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cchism

Cooking Level: Intermediate

Living In: Ash Flat, Arkansas, USA

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