Cinnamon-Spiced Blueberry Purple Pancakes
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Kids and adults alike will love these cinnamon-spiced Blueberry Purple Pancakes! Colorful, fruity, and just the right amount of spice make these whimsical pancakes a great breakfast or brunch option for Easter and spring!
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Blueberry Purple Pancakes
I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Start your morning off with a sweet pop of color and flavor!
The recipe for blueberry purple pancakes actually just divides a batch of regular white pancake batter, and one-half of it is colored purple with food coloring. Easy, but fun for kids and adults!
Whether you’re hosting a brunch party or just want something different for a weekend morning, this delicious recipe will do the trick.
With just a few simple ingredients and some great topping options, you’ll be able to wow your guests (or yourself!) with a stack of pancakes that looks and tastes as good as it looks.
And if you want to take your presentation to the next level, why not set up a Pancake Charcuterie Board? Our friends at All You Need is Brunch has all the details!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Ingredients Needed For Blueberry Purple Pancakes
- Fresh Produce – Blueberries
- Dairy – Milk, Butter
- Other Fresh Ingredients – Eggs
- Pantry – Salt
- All-Purpose Flour – also known as Plain Flour.
- White Granulated Sugar
- Baking Powder
- Ground Cinnamon
- Ground Allspice – not ALL the spices but the dried unripe berry of the Pimenta dioica tree. Often used in Jamaican and West Indian cuisine.
- Ground Cloves
- Purple Liquid Food Coloring – to make the pancakes purple!
- To Serve (Optional):
- Honey – try to buy locally-produced honey when possible.
- Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Fresh Berries
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Blueberries
One of the hero ingredients in this dish is blueberries, so here are some more recipes using the same:
- Blueberry Lemon Muffins Recipe For Lunch Boxes or Afternoon Tea!
- Pretty Blueberry Pistachio Layer Cake For Summer Parties
- Instant Pot Blueberry Maple Compote For Waffles, Pancakes & More!
- Lemon Blueberry Bundt Cake Recipe is Perfect for Afternoon Tea!
- Lemon Blueberry Cheesecake Topped with Lemon Curd
How Do I Make Blueberry Purple Pancakes?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Prepare Pancake Batter: Place milk, melted butter, and egg into a large mixing bowl and whisk until well combined. Add sugar, flour, baking powder, spices, and salt to the bowl and stir to combine.
Divide the mixture in half. Mix in the purple food coloring. If you want a darker shade of purple, add additional drops of food coloring to reach the desired shade.
Divide the blueberries in half and gently fold them into both pancake batters.
Step 2 – Preheat Pan: Preheat a frying pan, skillet, or griddle over medium heat.
Step 3 – Cook Pancakes: Melt one tablespoon of butter in the pan then ladle in approximately ¼ cup per pancake and cook for 3 minutes on the first side, or until the edges look slightly dry and bubbles being to form in the middle.
Flip and cook for a further 1-2 minutes on the 2nd side. Transfer cooked pancakes to a platter and keep warm.
Add additional butter as necessary to cook more pancakes until all the batter has been used.
Step 3 – Serve: To serve, stack 3-4 pancakes per serving. Top with butter, drizzled honey, maple syrup, or additional berries if desired. Enjoy!
More Pancakes Recipes
Looking for different pancakes to make? Check these recipes out next:
- Dutch Baby Pancakes Recipe – Serve with Sweet or Savory Toppings!
- 35-Minute Recipe for Sheet Pan Blueberry Pancakes
- Buttermilk Pancakes with Warm Maple Peaches & Cream
- Dairy-Free & Gluten-Free Coconut Flour Pancakes for Breakfast
- Quick & Easy Pumpkin Spice Pancakes – A Yummy Fall Breakfast!
Recipe Tips
- Use room-temperature eggs for this recipe.
- If you refrigerate your eggs, remove them 10 minutes prior to starting the recipe to allow them to come to room temperature.
- For the best texture, allow the batter to rest for 10 minutes before adding it to the skillet.
- This recipe is easily customized by changing the fruit and food coloring.
- A couple of examples to try are pink and raspberries, or yellow and bananas.
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool and transfer to an airtight container, and store in the fridge for 2-3 days.
- Freezing Instructions:
- Prepare and make the pancakes and cool them completely.
- Place a sheet of parchment or wax paper onto a baking sheet, and lay the pancakes in a single layer on top.
- Place the baking sheet in the freezer for 1 hour, then transfer the frozen pancakes to a freezer bag. Squeeze out any excess air, and return the bag to the freezer until ready to use.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Pancakes will last in the freezer for up to 3 months.
- No need to defrost the pancakes, simply remove the number of pancakes you want from the freezer, then warm them up in the oven, microwave, or toaster. Keep in mind that putting them in the toaster will make them crispy on the outside.
- Safe Minimum Internal Temperature Chart for Cooking
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Blueberry Purple Pancakes Recipe Card
To save ink, any demonstration photos do not print on the recipe card.
Spiced Purple Blueberry Pancakes
Kids and adults alike will love these purple cinnamon-spiced Blueberry Pancakes!
Ingredients
- 2 cups whole milk
- 4 Tbsps melted butter
- 2 large eggs
- 2 cups all-purpose flour
- 2 Tbsps sugar
- 4 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- 1 tsp salt
- 1 cup blueberries
- ⅛ tsp purple liquid food coloring
To Cook
- 1-2 Tbsp butter
To Serve, as desired
- Butter
- Honey
- Maple syrup
- Fresh Berries
Instructions
- Place the milk, melted butter, and egg into a large mixing bowl and whisk until well combined.
- Add sugar, flour, baking powder, spices, and salt to the bowl and stir to combine.
- Divide the mixture in half. Mix in the purple food coloring. If you want a darker shade of purple, add additional drops of food coloring to reach the desired shade.
- Divide the blueberries in half and gently fold them into both pancake batters. Leave to rest for 10 minutes.
- Preheat a frying pan, skillet, or griddle over medium heat.
- Melt one tablespoon of butter in the pan then ladle in approximately ¼ cup per pancake and cook for 3 minutes on the first side, or until the edges look slightly dry and bubbles being to form in the middle. Flip and cook for a further 1-2 minutes on the 2nd side.
- Transfer cooked pancakes to a platter and keep warm.
- Add additional butter as necessary to cook more pancakes 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!
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 159mgSodium: 1320mgCarbohydrates: 78gFiber: 4gSugar: 26gProtein: 14g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes For Brunch
These purple pancakes are great to serve at brunch! Here are additional brunch recipes for you to try:
- Eggs Benedict with Hollandaise Sauce
- Slow Cooker Southwestern Breakfast Casserole with Sausage & Potatoes
- Instant Pot Blueberry Maple Compote For Waffles, Pancakes & More!
- Strawberry Banana Granola Parfaits
- Mint Grapefruit Mimosas
- Stuffed Papaya Breakfast Bowls – 3 Ways!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.