Place flour, baking powder, baking soda, salt and sugar in a large bowl and whisk together.
Make a well in the center of the dry ingredients and add ricotta, milk, egg, lemon zest, lemon juice and vanilla. Stir with a rubber spatula very carefully until just incorporated. You do not want to over mix here. Add the blueberries and ever so gently fold in.
Heat a griddle or pan over medium heat. Add a pat of butter and let it melt all over surface. In about ¼cup portions (I use a large ice cream scoop) drop the batter onto the pan. Spread just a little, but not too much. Once bubbles begin to form on the top of pancake flip and cook for another minute or so. Serve warm with syrup and/or blueberries.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/03/23/lemon-blueberry-ricotta-pancakes/