Annual Food & Drink Issue

Bacon Fruity Pebbles Pancakes Recipe

Brunch Recipes Worth Getting Out of Bed For

It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!

By Mary Beth Wallace

Photography by Lanewood Studio

FEED Table & Tavern

Crispy Bacon Fruity Pebbles Pancakes

Yields: 15-20 pancakes

Jared Cohen, Chef

Crispy Bacon Fruity Pebbles Pancakes

FEED Table & Tavern

Print Recipe Pin Recipe

Course Breakfast, Brunch

Cuisine Southern

Ingredients

2 ½ qts flour
1 ½ tbsp baking powder
1 tbsp baking soda
½ tbsp kosher salt
½ cup sugar
11 eggs, beaten
2 ½ qts buttermilk
2 ½ qts water
2 tbsp vanilla extract
½ lb butter, melted
¼ cup bacon bits
2 cups Fruity Pebbles

Instructions

Combine all ingredients except the Fruity Pebbles and mix well. Add the cereal and gently stir to combine.
Ladle mixture onto an oiled hot griddle and cook for 3 minutes on one side. Flip pancake. Cook another 3 minutes.
Stack pancakes and serve warm with maple syrup.

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