Fluffy Vegan Honey Butter Pancakes with Blueberry Compote

Mouthwatering fluffy vegan pancakes topped with honey butter and a sweet homemade blueberry compote.

These Fluffy Vegan Honey Butter Pancakes with Blueberry Compote really are so delicious. They are perfectly fluffy and soft and topped with a honey-infused butter and sweet, syrupy blueberry compote.

I think I found my new favorite pancake recipe. These pancakes are beautifully fluffy, soft, and perfectly sweetened with honey.

I personally think that pancakes can be enjoyed all year-round, despite the warm weather! These pancakes with blueberry compote are the perfect summer breakfast treat especially with blueberry picking right around the corner!

How to make Vegan Honey Butter Pancakes with Blueberry Compote:

1. In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
2. Meanwhile, in a large mixing bowl whisk together the flour, baking powder and soda, and salt. Pour in the milk mixture, melted butter, honey, and vanilla extract. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms.
3. Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ¼ cup of pancake batter into the skillet. Spread into a circle. Cook until small bubbles form on surface and edges become slightly matte. Flip and cook until golden brown on other side. Repeat with remaining pancakes.
4. Prepare the blueberry compote. In a small saucepan, combine blueberries, lemon zest, and sugar. Cook over medium-heat until blueberries have reduced and thickened, about 5 minutes. Once done, transfer to a small bowl and set aside for serving.
5. For the honey butter: In a small bowl, combine the room temperature butter and honey until combined and creamy.
6. To serve pancakes, top with honey butter and blueberry compote. Enjoy!

Why you’ll be obsessed with these Vegan Honey Butter Pancakes with Blueberry Compote:

1. Naturally sweetened. These pancakes are naturally sweetened with honey. For extra sweetness, top with honey-infused butter and sweet blueberry compote!
2. Ultra light and fluffy. The texture of these pancakes are to-die-for. They are slightly crisp on the outside and fluffy and light on the inside. This comes from the reaction of vegan buttermilk (non-dairy milk and apple cider vinegar) and baking soda that creates a beautiful fluffy texture.
3. Simple and easy to make. Majority of the ingredients in this recipe are pantry-friendly and all of them are easy to find in your local grocery store. The pancake batter comes together in one-bowl and everything is ready in less than 30 minutes.

Can I make this recipe gluten-free?

I have not tested a gluten-free version of these pancakes, but a 1-1 GF all-purpose blend should work. Let me know if you test it out!

What vegan butter do you recommend?

My favorite is Country Crock Plant Butter because it’s the most accessible and affordable. Other favorites are Earth Balance and Miyoko’s.

Can I use other fruit in the compote?

Of course! Feel free to get creative with it. Examples of other fruits that would work are strawberries, raspberries, blackberries, cherries, or even a berry mix! Although, I think blueberries pair beautifully with the honey.

If you’re looking for more delicious vegan breakfast recipes, you’ll also love these Sticky Toffee Pudding Inspired Pancakes, these Vegan Banana Pancakes, and this Easy Vegan French Toast.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!