Combine the room temperature milk and vinegar (or lemon juice) in a cup and set aside for 5 minutes.
¾ cup room temperature whole milk, 1 tbsp apple cider vinegar, white vinegar, or lemon juice
Combine the ricotta, sugar, and salt in a large bowl. Add the eggs and whisk together just until combined. Add the buttermilk and whisk to combine.
1 cup full fat ricotta, 2 tbsp granulated sugar, ¼ tsp salt, 3 large eggs
Sift the flour and baking powder right into the same bowl, on top of the mixture. Add the zest. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Do not try to get rid of the lumps because you do not want to over mix. Lumpy batter = fluffy pancakes.
1 ¼ cup all purpose flour, 1 tbsp baking powder, 1 lemon, zested
Let the batter rest in the fridge for 20 minutes for extra fluffy pancakes. If you do not have the extra time, you can start cooking them right away.
If using frozen blueberries, add them in at this point! If using fresh blueberries, you could add them in now but I prefer to add them into each pancake in the skillet because they tend to sink to the bottom of my batter.
1 cup fresh or frozen blueberries
Heat a non-stick pan or well seasoned cast iron pan on medium-low heat. Melt a little bit of butter into the pan, just to coat the bottom.
2 tbsp butter
Add 3 tablespoons of batter per pancake into the pan. I like to use a cookie scoop to portion out the pancakes. I like to make three pancakes at a time in a 10” pan. As soon as you pour the batter in the pan, carefully place the blueberries into each pancake. Flip the pancake once you see the edges lose their shine and little bubbles start to form on the surface. This may take a minute or two. Cook them on the other side for another minute until golden brown. Repeat with the rest of the batter
Serve the warm blueberry lemon ricotta pancakes topped with Greek yogurt (or sour cream), fresh blueberries, and a drizzle of maple syrup.
Any leftovers can be refrigerated in an airtight container for up to three days. Warm up the leftover blueberry lemon ricotta pancakes before eating them for best results.