1. Preheat an electric griddle or pan to medium-high heat.
2. Mix dry ingredients. In a mixing bowl, whisk together flour, sugar, baking powder and baking soda. Make a well in the center of the flour mixture and set aside.
3. Combine wet ingredients. In a separate mixing bowl, whisk together ricotta cheese, eggs, milk, lemon juice, lemon zest and vanilla extract until fully combined.
4. Make the batter. Pour milk mixture into the well of the flour mixture and whisk until just combined. Avoid mixing too much as over mixing will cause your pancakes to be flatter.
5. Cook the pancakes. Pour ¼ cup of batter onto the buttered griddle or pan and cook until bubbles begin to appear on the surface and the bottom is golden brown, then flip and cook the opposite side.
6. Serve warm with blueberry syrup, Greek yogurt or whipped cream, a dusting of icing sugar and fresh blueberries.

For the Blueberry Syrup:

1. Heat and cook. In a saucepan over medium heat add maple syrup and frozen blueberries. Continuously stir until blueberries melt and are soft enough to be mashed.
2. Mash and thicken. Using a potato masher or fork squish blueberries and stir into the maple syrup. Add the cornstarch and stir until syrup begins to thicken.