Pancakes are a kid breakfast favorite. But given how much the kids love it, adding in fruits and limiting the sugary syrup make for a healthy breakfast option. I couldn’t get my pancakes fluffy until I realized it was the fat-free milk. Buttermilk is the trick. The first time I used buttermilk, I was amazed with how fluffy the pancakes became and, the kids said I finally mastered restaurant-grade fluffy pancakes!

Servings: 16 pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon powder
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 large-sized red apple, grated
• 4 tablespoons butter

Method:

1. Whisk the flour, salt, cinnamon, and baking powder together
2. Separately, beat eggs, then brown sugar until sugar dissolves
3. Add buttermilk, vanilla to the egg mixture and whisk for a minute
4. Whisk the flour mixture into the milk mixture until combined with a few lumps
5. Add in the grated apple and stir in gently. Avoid over-mixing
6. Take a tablespoon of butter. Melt into a skillet over medium heats. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until bubbles form on the surface of the pancake and edges are set, about 3 minutes. Flip the pancake and continue to cook for about a minute until puffed in the center. Transfer to a oven-proof plate and keep warm in the oven while cooking the rest of the pancakes.
7. Serve plain or with a drizzle of honey