In a second bowl whisk together ricotta, buttermilk, lemon zest and butter. Then gently in the eggs.
Mix wet and dry ingredients in the large bowl. Don’t over mix. A few lumps are ok.
Let the batter sit for a few minutes. I put all of my extra ingredients away, clean up the counter, and put some bacon in the oven. Then it’s time to cook.
Warm a griddle or non-stick pan to medium low then add butter or non-stick spray.
Test griddle with a spoon of batter and adjust heat if necessary.
Ladle pancake batter onto the pan / griddle. Each should be about 5 inches across.
Place a few blueberries on each pancake.
Flip when the pancake bubbles begin to set at the edges and cook for another 2-3 minutes until golden brown on both sides.
We like to serve these with sprinkling of powdered sugar and maple syrup warmed in a ramekin.