1In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2In a separate bowl, whisk the ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla, and melted butter until smooth.
3Pour the wet mixture into the dry ingredients and fold gently until just combined — a few small lumps are fine. Fold in the blueberries.
4In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form, then fold them gently into the batter in two additions for maximum fluff.
5Heat a griddle or large skillet over medium heat and brush with butter. Scoop 1/4-cup mounds of batter, spacing them apart. Cook 2–3 minutes per side, until golden and puffed, flipping once bubbles appear on the surface.
6Serve warm in stacks with extra blueberries, maple syrup, and a dusting of lemon zest.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.