26 Reviews of Banana Pancakes

From: Zilla

On Jul 5, 2003

I made these exactly as directed, except I used 1 T butter instead of 2 T of the reduced fat product. They are excellent and just as good as my previous favorite which is loaded with fat and sugar. They are easy to make and use commonly available ingredients.

From: Anna Kumquat

On Jul 5, 2003

These are absolutely delicious and healthy & they’ll be a frequent part of my daily breakfast routine. I took your advice and am freezing them individually and they’ve been fantastic to nuke for a quick breakfast or dessert. I’ve topped them with yogurt or applesauce, but the best by far is with your easy blueberry sauce. I made them exactly according to the recipe, it’s a thick batter & they come out with a nice thickness to them-I might add some milk if I ever want thinner ones. Yummy!

From: dale!

On Jul 5, 2003

These were delicious. I used two bananas, which was probably more than 1/2 cup. I also left out the butter and used egg white and they were still great. I measured these out as directed and it made 7 pancakes for me. I served these with low fat vanilla yoghurt, chopped strawberries and honey.

From: LUVMY2BOYS

On Jun 23, 2006

Yummy. I cut the recipe in half & had 1 1/2 bananas that were very ripe & had to get used up, quick! I really think 1/2 cup bananas isn't enough; the banana taste was wonderful when I used more. I used all whole wheat flour, added some Splenda & 1/2 tsp cinn. I also used applesauce for the butter. Thanks for sharing!

From: Jen Folayan

On Mar 29, 2009

Delicious! Very smooth, moist, great flavor. I did not have buttermilk so I used light vanilla soymilk and I added orange zest to the batter. Made plenty for my husband and I with many leftover to enjoy during the week. A great Sunday treat!

From: kit in NO

On Mar 4, 2007

I had two add a couple more tablespoons of all purpose flour as the batter was a bit too wet, but the result was fantastic! This recipe is a new favorite in our house.

From: Parrot Head Mama

On Mar 13, 2007

Oh my Dear LORD...these are absolutely EXCELLENT! They are good with maple syrup, but with BOYESENBERRY syrup...I'm having a hard time stopping eating them. I literally finished them minutes ago and had to get to the computer to review them ASAP! Thanks so much for posting. I made exactly as directed. Made a double batch to freeze and reheat for quick breakfasts. YUM!

From: AprilShowers

On Apr 9, 2007

These were yummy! The 1/2 cup of batter makes a very LARGE pancake, so I used 1/4 cup which made for a more normal size pancake. These got a bit darker than I like but it was necessary to leave them on that long to cook them all the way through. That was really my only complaint, but they tasted very good. I put the leftovers in the freezer, so hopefully they'll still be good reheated!

From: gym tonic

On Feb 25, 2007

Quite good! I changed the flours and baking powders/sodas for self-raising flour and a pinch of salt. I also omitted the vanilla and egg yolk. The result was wonderfully fluffy, soft, moist pancakes ... perfect for post-wisdom teeth extraction eating!! Thank you for posting :D

From: Sophie1017

On Dec 16, 2006

These are delicious. I used 2 cups white whole wheat flour, and olive oil instead of butter, and two mashed bananas (more than 1/2 cup). My first few were difficult to turn because they were so light, but my griddle wasn't quite hot enough. Thanks for a wonderful recipe!