1/2tbsplemon zestor more for stronger lemon flavors
butterfor greasing skillet
In a large bowl, bring together all purpose flour, granulated sugar, baking powder and baking soda. Stir to combine.
Dig in well in the middle, then add milk, eggs, vanilla extract, ricotta cheese, lemon juice and lemon zest. Whisk to combine until mixture is smooth.
Melt butter on skillet/griddle so there is a very thin layer of it on the surface. Set heat to medium/medium low.
Use a ladle to scoop pancake mixture and gently pour it onto the skillet/griddle. Add a few blueberries to the top of the pancake. Let it cook until bubbles are formed on the surface and the bottom is slightly golden brown. It will take approximately 1-2 minutes, maybe even more.
Flip pancake over and cook until the other side is down.
Repeat step 4-5 until all the pancake mixture is gone. It should make ~6 pancakes.
Serve with maple syrup and enjoy!
Add more lemon zest if you like stronger lemon flavors in your pancake