Reviewed: Apr. 27, 2008

Very yummy pancakes. The banana gives them a great flavor. My family really enjoyed these. Thanks for the great recipe!

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Apr. 6, 2008

The best pancakes ever.

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SUSAN_LINDBERG

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Reviewed: Jan. 26, 2008

When I first tasted these they seemed a touch bland, but they are just right with syrup. I expected them to be dense and they are but that's how this kind of pancake tends to be IME... I liked this recipe though I will probably play around with it next time- it does turn out to be a good way to get some fruit and whole grain into my picky kid, and filling too. Thanks!

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Summer Daugherty

Cooking Level: Intermediate

Home Town: Carmichael, California, USA

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Reviewed: Jan. 19, 2008

I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also, mash the bananas before adding to the mixture. Then I have to add more milk and about 1 tsp of vanilla and some cinnamon. I make my own buttermilk also. Then while cooking, I add frozen raspberries. They turned out delicious. I've made these twice now and will more than likely make them again!

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ashy17

Home Town: Kennewick, Washington, USA

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Reviewed: Dec. 13, 2007

I made these for lunch today, and they were very good! I was looking for an egg-free pancake recipie since I was out of eggs. I was out of banana's, too, so I substituted applesauce, made my own buttermilk, and added cinnamon and raisins... the children really enjoyed them! (as did I)

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scrappy_knits

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Reviewed: Oct. 5, 2007

This is absolutely the best pancake recipe my family has ever ate. They came out perfect and everyone goes back for seconds and thirds, especially my children!

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Cynthia

Cooking Level: Intermediate

Home Town: Dallas, Georgia, USA

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Reviewed: Jan. 27, 2007

I had to add quite a lot of extra milk for this to be moist enough to put on the pan. My children all liked it and it was good after we added regular milk and extra buttermilk.

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healthy mom

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Reviewed: Dec. 8, 2006

They were ok. You couldn't taste any banana flavor.

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mommy kiki

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2006

These pancakes were very good...healthy. I've tried different recipes for banana pancakes but these turned out the best. A good way to use ripe bananas. I definately recommend these.

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Love To Cook

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Reviewed: Jul. 25, 2006

Did not like the blah taste or doughy consistency. I never made pancakes without eggs, nor used buttermilk without at least 1/4 tsp. baking soda.

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LKINNAN

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Reviewed: May 14, 2006

New favorite pancakes over here. It's amazing they can be so fluffy and tender without the eggs and fat. We don't usually have buttermilk on hand, so I sub with vanilla yogurt thinned with skim milk, and add half a tsp baking soda. I also mash the banana and add it to the liquid, along with vanilla and cinnamon, and brown sugar. Thanks Sara - this is a family favorite.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 27, 2006

If you're craving pancakes but don't have eggs, this is the recipe to use. We like regular egg buttermilk pancakes better, but this was really good. As with any pancake recipe, you need to adjust the milk until you get the consistency you like - in this case we added about 1/4 cup (soy)milk.

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SUSANANDBENNETT

Cooking Level: Intermediate

Home Town: Wappingers Falls, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 7, 2006

The batter was too thick to handle and required more liquid. I added almost half a cup of whole milk. The pancakes were a bit heavy but the taste was ok. I don't think I will make them again though.

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VICKYTOM

Cooking Level: Intermediate

Living In: Athens, Attica, Greece

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Reviewed: Jul. 6, 2005

with my addition to the recipe it was about a 3.5. I followed the recipe to a T. The only thing that could have been better as far as following the directions were use of riper bananas. However the batter once mixed was too hard. I had to add about 1/2 cup more of buttermilk. That helped quite a bit. It was good. I will be trying it again tomorrow.

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IZZY98

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Reviewed: Mar. 1, 2005

I found the batter to be very thick and the finished product to be very doughy.

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SEJENT

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Reviewed: Jun. 27, 2004

I liked that this recipe didn't call for eggs, as my toddler son has a mild allergy to them. I followed the recipe, but at the last minute added about 1/3 cup whole milk as my batter was quite dry. These made delicious, fluffy pancakes that were scarfed up by my hungry boys (husband included). Adding blueberries during the cooking process made them even better.

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LITTLESISTERLAURA

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Reviewed: Mar. 16, 2004

This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place, I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2002

This recipe is probably adequate for those seeking low-fat food. I made it only because I needed to use up some bananas and buttermilk, and I was disappointed. The pancakes are heavy, not fluffy. Even my kids wouldn't eat them, and they usually love pancakes.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: May 20, 2002

Great recipe - easy and low-fat, but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste.

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ASHORES

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Reviewed: Sep. 4, 2001

It's amazing how the relatively small amount of banana adds so much flavour to the pancakes! Also, it's really hard to find pancake recipes that don't use eggs, and this one really is one easy recipe!

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Anu

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