Combine the oat milk and lemon juice in a small bowl. Set aside for at least 10 minutes.
Make the cherry compote by putting the pitted cherries in a bowl. Sprinkle with cornstarch and shake the bowl to cover all the cherries in cornstarch. Add the cherries to a saute pan along with the water and lemon juice. Simmer until the cherries begin to break down, adding more water as necessary. Set the compote aside.
Combine the cornmeal, flour, baking soda, salt, maple syrup and vegan buttermilk in a mixing bowl. Whisk until everything is well combined.
Melt the vegan butter in a non-stick pan. Ladle the batter into the pan, being careful to space the pancakes out evenly. Flip the pancakes when bubbles appear in the center of the batter.