Today I’m celebrating all things brunch related! I’ve combined my two great food loves, cornbread and pancakes, into one delicious meal.

We’re talking Vegan Buttermilk Cornbread Pancakes. Topped with a chunky homemade blackberry syrup that whips up in no time.

Think fluffy, crunchy, sweet, and savory all rolled into one and you’ve got yourself the best vegan buttermilk cornbread pancakes EVER.

These vegan buttermilk cornbread pancakes came about in a happy accident. I was gearing up to make jalepeño cream cheese cornbread muffins when I realized my vegan cream cheese had spoiled and my jalenpeños were shriveled and gross looking. (re: terrible for photos!)

When in doubt, I always choose brunch. I love all breakfast and brunch related foods, especially breakfast burritos and vegan breakfast sandwiches.

But since I had a carton of blackberries in the back of my fridge, I went in a sweeter direction.

I made an excellent decision.

It’s hard to go wrong with pancakes in general, but these beautiful little cakes reminded me of sunshine, Sunday mornings, and all the delicious flavors of living in the South.

I didn’t love everything about living in the South (Atlanta summers are SO HOT!) but the food there does not disappoint.

With their light fluffy texture with the perfect amount of crunch, these vegan buttermilk cornbread pancakes are what brunch dreams are made of.

Topped with easy blackberry syrup and a pat of melted vegan butter and you have heaven on a plate, my friends!

If you try this vegan buttermilk cornbread pancakes recipe, be sure to let us know by rating them in the comments or tagging a photo with #carrotsandflowers on Instagram!