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Special Spiced Purple Blueberry Pancakes

Special Spiced Purple Blueberry Pancakes

Fun, fruity, and beautifully colorful—these blueberry pancakes are made with a swirl of white and purple spiced batters for a stack that delights both kids and adults. Lightly sweet with warm spices and bursting with blueberries, they’re perfect for a playful breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine Family-Friendly, Fun Cooking
Servings 4
Calories 365 kcal

Equipment

  • Two mixing bowls
  • Whisk or mixing spoon
  • Skillet or griddle
  • Ladle or measuring cup
  • Spatula

Ingredients
  

White Batter

  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup blueberries

Purple Batter

  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ½ cup blueberries
  • ⅛ teaspoon purple liquid food coloring (plus more as needed)

For Cooking

  • 1 tablespoon butter

For Serving

  • Butter, honey, maple syrup, or fresh berries

Instructions
 

  • Prepare the White Batter
    In a large bowl, whisk together milk, melted butter, and egg. Add flour, sugar, baking powder, cinnamon, allspice, cloves, and salt. Stir until just combined, then gently fold in blueberries. Set aside to rest.
  • Prepare the Purple Batter
    In a second mixing bowl, combine milk, melted butter, and egg. Stir in flour, sugar, baking powder, salt, and spices. Add purple food coloring and mix until evenly tinted. Fold in blueberries and let batter rest 10 minutes.
  • Heat the Pan
    Preheat a skillet or griddle over medium heat. Melt a little butter in the pan.
  • Cook the Pancakes
    Ladle about ¼ cup of batter onto the skillet for each pancake, alternating between white and purple batter if desired for contrast. Cook until edges begin to set and bubbles form, about 3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Repeat with remaining batter, adding more butter to the pan as needed.
  • Serve
    Stack 3–4 pancakes per serving and top with butter, honey, maple syrup, or extra berries. Enjoy warm.

Notes

Pro Tips & Variations

  • Let the batter rest: This improves fluffiness—don’t skip the 10 minute rest time.
  • Color creativity: Change the theme—use raspberries + pink coloring or bananas + yellow coloring.
  • No food coloring option: Add extra blueberries and mash some into the batter for natural purple.
  • Extra fluffy pancakes: Replace ¼ cup of milk with yogurt.
  • Make ahead: Cook pancakes and store in the fridge up to 3 days; reheat in a toaster or skillet.
Keyword blueberry pancakes, colorful breakfast, fun kids recipe, purple pancakes, spiced pancakes