In a bowl, stir together the dry ingredients (flour, baking powder, baking soda and salt). In a separate bowl, stir the wet ingredients together (milk, ricotta, eggs, vanilla extract lemon juice and zest and maple syrup).

Add the dry ingredients to the bowl with the wet ingredients. Stir until just until combined, carful not to over mix or you will end up with dense pancakes. Gently fold in the blueberries.

Melt a little butter in a large skillet over medium high and add about ¼-1/3 cup batter to the pan depending on how big pancakes you like. Fry the pancakes until the bottom is golden brown, and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.

Serve warm with more fresh blueberries, ricotta and maple syrup.