Step 1: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

Step 2: In a separate bowl, gently whisk ricotta cheese until smooth. Add eggs one at a time, then mix in milk, melted butter, lemon zest, and 2 tablespoons fresh lemon juice.

Step 3: Pour the wet ingredients into the dry ingredients and gently fold together until just combined – don’t overmix. These lemon blueberry ricotta pancakes have the perfect batter consistency when slightly lumpy.

Step 4: Gently fold in fresh blueberries, being careful not to burst them. Let batter rest for 5 minutes while heating your griddle or large skillet over medium heat.

Step 5: Lightly grease the cooking surface with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on surface (2-3 minutes), then flip and cook 2 minutes more until golden.

Step 6: Serve your lemon blueberry ricotta pancakes immediately while warm, topped with maple syrup, extra blueberries, and a dusting of powdered sugar.