Vegan Buttermilk Pancakes w/ Blueberries & Brown Sugar Butter
Who says you can't have dessert for breakfast? These vegan buttermilk pancakes are tall, fluffy, and golden — crowned with a jammy blueberry compote and a swoop of brown sugar cinnamon butter that melts into every bite.
Kid-approved, weekend-approved, and honestly better than the diner version. Real maple syrup only — these pancakes deserve it.
Watch it made
Directions
- In a large measuring cup, combine the 3/4 cup almond milk and apple cider vinegar. Stir and set aside — it will curdle and thicken into vegan buttermilk.
- In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
- Once thickened, add the avocado oil, maple syrup, and vanilla extract to the buttermilk mixture and stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir to combine. If the batter is too thick, add the extra 3 Tbsp of almond milk.
- Lightly grease a frying pan with oil and place over medium heat. Add 1/4 cup of batter at a time. When bubbles form on the surface (about 1–2 minutes), flip and cook 2 minutes more. Serve immediately or keep warm while you make the toppings.
- In a medium mixing bowl, beat the vegan butter, brown sugar, and cinnamon with a hand mixer until well combined, about 2 minutes. Refrigerate until ready to use.
- In a medium pan, combine 1 cup of the blueberries, the water, cane sugar, and lemon juice. Cook over medium-low heat for 10 minutes, stirring constantly. Add the remaining 1 cup of blueberries and cook for 8 more minutes, stirring constantly.
- Remove from the heat.
- Tip: if the compote gets too thick, loosen it with a teaspoon of water at a time.