Reviewer:

Reviewed: Apr. 7, 2012

Supper thick and sticky. Had to add a lot of extra milk to make it more of a pancake consistancy. Next time I will add more bananas, sugar, nuts and milk so they are more fluffy and more similar in flavor to banana nut bread.

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Reviewer:

Doka

Reviewed: Feb. 11, 2012

These are good pancakes but not great pancakes. My test of a great pancake is when it tastes great all by itself. I rarely use syrup but did for these.

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Reviewer:

Sunny T

Reviewed: Jan. 19, 2012

I used only whole wheat flour and instead of buttermilk, skim milk and low fat vanilla yogurt. I also recommend adding some Quaker oats. They turned out great and I will definitely making these again!

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Reviewer:

amwalt

Cooking Level: Intermediate

Reviewed: Aug. 29, 2011

I wasn't sure about trying these because of some of the poor reviews, but they were great! I did add one egg and vanilla & cinnamon....but they were not too dense or stiff at all. My bananas were pretty dark which probably helped make it not be dry. my 6 month old & 2 yr. old gobbled them up!

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Reviewer:

kellyh

Reviewed: Apr. 14, 2011

We liked this very much. I added cinnamon and vanilla as suggested. The sugar added made it difficult for me to avoid burning the surface before the inside got cooked. It might have been that I did not measure everything appropriately.

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4 users found this review helpful

Reviewer:

SCC

Reviewed: Feb. 27, 2011

I substituted soured milk for buttermilk and added two eggs. The recipe made 12 eight-inch, cake-like, hardy pancakes. My family love them. I was surprised by the lack of oil in the recipe, but the consistency was excellent.

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Reviewer:

RBunney

Reviewed: Feb. 20, 2011

We did not care for this recipe. We felt that the pancakes were too dense and heavy, while we prefer light and fluffy pancakes. We will not be using this recipe again.

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Reviewer:

JOANNE32

Cooking Level: Intermediate

Living In: Bridgeview, Illinois, USA

Reviewed: Oct. 10, 2010

This is the kids favorite! Yummy!

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Reviewer:

waxy29

Reviewed: Jun. 28, 2010

These were too heavy and felt soggy-ish. Won't use this recipe again. I am wondering if it should be baking SODA instead of baking powder in the recipe. The baking soda would react with the buttermilk to create lightness in the pancake.

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5 users found this review helpful