In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.

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.

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.

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.

For the honey butter: In a small bowl, combine the room temperature butter and honey until combined and creamy.

To serve pancakes, top with honey butter and blueberry compote. Enjoy!