We know of a couple of possible causes. The first may be that they’ve not been cooked long enough, so the gooey consistency comes from there still being raw dough inside. You might also not be cooking them at a high enough temperature. Finally, you may have overmixed them, causing the gluten inside to get “glommy.” When you’re mixing the batter, less is more. Mix it just enough to get everything thoroughly mixed and then start cooking.