Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
Gently, fold in blueberries.
Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
Serve hot with Homemade Blueberry Syrup.
If you've tried this recipe, come back and let us know how it was!
Pro Tip: Separating the eggs, mixing in a frothy egg white and then the yolk can make your pancakes fluffier!