In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
Serve hot with maple syrup and butter.
You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.
This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter.
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.