Get a large bowl and prepare your white batter: Add milk, melted butter, and egg to a large mixing bowl and mix until well combined.

Add your dry ingredients: sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.

Gently fold in the juicy blueberries. Set aside to let the pancake batter rest for 3 minutes.

In a separate bowl, prepare the purple batter by getting your wet ingredients: Add milk, melted butter, and egg to a second large mixing bowl and mix until well combined.

Add sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.

Mix in the food coloring. If it is not the color you desire, add 1 to 2 additional drops until you achieve your desired color.

Gently fold in the blueberries.

Let it rest for 10 minutes.

Preheat the skillet or griddle over medium heat.

Add one tablespoon of butter. Once the butter is melted and hot, ladle approximately 1/4 cup of batter per pancake and cook for 3 minutes on the first side or until the edges look slightly dry and bubbles begin to form in the middle. Flip and cook for another 1 – 2 minutes on the second side.

Place the cooked pancake on a platter and keep it warm. Add additional butter if necessary. Repeat this process until all the batter has been used.

To serve, stack 3-4 pancakes per serving. Top with butter, drizzled honey, maple syrup, or additional berries, if desired. Enjoy!