Vegan Buttermilk Pancakes with Blueberries & Brown Sugar Butter

Who says you can't have dessert for breakfast?! When we aren't eating oatmeal for breakfast we're most likely eating these pancakes. Not to mention they are kid approved- our son LOVES these pancakes. In all, we hope you enjoy these buttermilk pancakes as much as we do!


Buttermilk Pancakes

  • 1 cup Spelt flour or All-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp apple cider vinegar
  • 3/4 cup almond milk + 3 Tbsps
  • 1 Tbsp avocado oil or vegetable oil
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt

Blueberry Compote

  • 2 cups frozen or fresh blueberries
  • 3 Tbsp water
  • 1/4 cup of cane sugar
  • 2 tsp lemon juice

Brown Sugar Butter

  • 1/2 cup vegan butter softened
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon


  1. In a large measuring cup, add 3/4 cup almond milk and 1 Tbsp of apple cider vinegar. Stir together, and set aside as it begins to curdle and thicken.
  2. In a large mixing bowl, add the flour, baking powder, and a pinch of salt. Mix well.
  3. In the measuring cup, the almond milk and apple cider vinegar should now resemble buttermilk. Add the avocado oil, maple syrup, and vanilla extract to the wet ingredients and stir together until well combined.
  4. Add the wet ingredients to the dry ingredients and stir to combine. If your batter is too thick, add the 3 Tbsps. of additional almond milk.
  5. In a frying pan lightly grease it with oil of your choice and place on medium heat. Add ¼ cup pancake batter at a time to make the perfect pancakes. When the pancakes begin to bubble (about 1-2 minutes) flip and cook for an additional 2 minutes. Serve immediately or place on warming tray while preparing toppings.

Brown Sugar Butter

  1. Add vegan butter, brown sugar, and ground cinnamon to a medium sized mixing bowl and using a hand mixer- mix until well combined; about 2 minutes. Place in refrigerator to keep cool until ready for use.

Blueberry Compote

  1. In a medium sized pan add 1 cup of blueberries, 3 Tbsp water, 1/4 cup cane sugar, and lemon juice. Cook for 10 minutes on medium- low heat, stirring constantly. Then add the remaining
  2. 1 cup of blueberries and cook for an additional 8 minutes, stirring consistently.
  3. When done remove from heat.

*Tip: If the compote becomes too thick add a tsp of water at a time to loosen up.


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Guest Blogger Carlos & Dominique

It was fun and exciting learning how to remake all of our favorite dishes before becoming vegan. Our specialty is recreating comfort foods and Caribbean classics. See all recipes by Carlos

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