In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. This ensures your leavening agent and seasonings are evenly distributed throughout the batter, which is essential for fluffy pancakes.
In a separate bowl, combine the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk these ingredients until smooth and creamy. The ricotta will add a lovely richness and moisture to the pancakes, while the lemon components bring a fresh tang.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix — it’s okay if a few lumps remain. Overmixing can lead to dense pancakes instead of light and fluffy ones.
Gently fold in the fresh blueberries, distributing them evenly throughout the batter. Fresh berries work best here as they retain their shape and provide bursts of sweetness.
Place a non-stick skillet or griddle over medium heat and add a small amount of butter or cooking spray. Once hot, scoop about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
Carefully flip each pancake and cook the other side for an additional 2 minutes or until golden brown. Adjust the heat as needed so the pancakes cook through without burning.
Serve these pancakes warm with your favorite toppings like maple syrup, extra blueberries, or a dusting of powdered sugar. For a bright citrus twist, a dollop of lemon curd is heavenly.