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

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

Gently fold in the blueberries. Set aside to rest.

Prepare purple batter: 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 rest 10 minutes.

Preheat skillet or griddle over medium heat.

Add one tablespoon of butter. Once butter is melted and hot, ladle approximately 1/4 cup 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, then flip and cook for another 1 – 2 minutes on 2nd side. Remove to a platter and keep 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!