Elevate your mornings and reminisce about the days when the highlight of your weekend was watching cartoons and eating cereal. Chef Jared Cohen shared our recipe for Crispy Bacon Fruity Pebble Pancakes with Cityscope Magazine readers. Be sure to set your alarm, because this brunch recipe is certainly worth getting out of bed for!

Yield: 15-20 pancakes

2 ½ quarts flour
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ tablespoon kosher salt
½ cup sugar
11 eggs, beaten
2 ½ quarts buttermilk
2 ½ quarts water
2 tablespoons vanilla
½ lb. butter, melted
¼ cup bacon bits
2 Fruity Pebbles


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.

Check out more “Breakfast Bash” recipes and tips from our sister restaurant chef’s in the Annual Food and Drink Issue on shelves and online now.