Reviewed: Mar. 18, 2012

These were not fluffy, they were soggy. Not enough flour and not enough baking powder.

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Reviewed: Jan. 23, 2012

I didn't care much for this recipe at all. The texture was mushy and we found the pancakes to be inedible. I just went back to my base pancake recipe I always make and added some banana to that.

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steviesuzie

Reviewed: Aug. 10, 2011

Ok, don't know why this gets such poor reviews! I followed the tweaking given in the reviews, used 3/4 cup buttermilk, 1 1/4 tsp double acting baking powder, and 4 over-ripe bananas. These were fluffy, with the creamy banana in the middle and full of banana flavor, plus they smelled fricken' awesome when cooking! Here's a hint people: when mashing the bananas use an actual "masher", not a blender or food processor. Also mix this by hand with a wisk, not a hand mixer. That's how this becomes too liquidy. Don't over mix, just mix until all the dry ingredients are incorporated and the batter is lumpy. Let the batter stand while you get your skillet heated up ( 1-3 minutes). Also make sure you grease your skillet or pan and use low to medium heat, otherwise these will get burnt before they are done in the middle. Follow these tips and this recipe WILL be awesome! Next time I'm gonna put cinnamon and chopped nuts in it and it'll kick butt!

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KitchenWitch

Cooking Level: Expert

Reviewed: Jun. 4, 2011

I made these pancakes mainly to get rid of bananas and buttermilk . . .now I have a stack of pancakes I have to do something with (I may freeze them) LOL! I read through all of the reviews prior to making and I have to agree that there's way too much liquid in this. So, I cut it down to 1 c like another reviewer. I had four bananas to use, so I just mashed them all and added a bit more flour, baking powder, added sugar (about 2 tspns) and vanilla and cinnamon. they turned out really good--tons of banana flavor in every bite, and not too sweet or too bland. I have to say, though, that since I made so many modifications I'm not sure how close to the original recipe this is; it's definitely one you have to tweak to what works for you. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 28, 2011

There is nothing awsome about these pancakes. I evne followed the tweeks that some one else did. Decrease the buttermilk, add honey and added baking powder. My husband said these are not a keeper. But on a positive note the kids liked them alot.

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Trixie

Reviewed: Apr. 3, 2011

these were terrible. don't bother. bland, mushy, and they quickly burned the pan

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Janet

Reviewed: Oct. 17, 2010

Okay, 5 stars based on how I made them. Cut the buttermilk to 3/4C, used 1.25C flour, 1.25t baking powder, four bananas and about 1/2T honey. Really, really good; lots of banana flavor, moist and fluffy. This made about 12 6" pancakes. Next time, I may add some oatmeal as well.

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BARNKITTY

Cooking Level: Expert

Reviewed: Oct. 8, 2010

Batter was too liquidy so I added more flour. There just wasn't much taste to it at all. The only salvaging this recipe was adding chocolate chips. Never again!

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kbrodmerk

Reviewed: Sep. 19, 2010

I can't give full stars, since I did some tweaking, but this is a good base. I increased the flour by 1/2 a cup, I used whole wheat flour and added vanilla and 1 tbsp of brown sugar to the batter, as well as a pinch of nutmeg. The result was pretty spectacular. My family asks for these every Sunday.

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MRSMILNE

Cooking Level: Intermediate

Reviewed: Aug. 26, 2010

These came out way too runny! I would reccomend using 1/2 the amount of buttermilk or making them into crepes instead. They did have great flavor though!

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