Blueberry-Lemon Ricotta Pancakes with Honey Drizzle

In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.

In a separate large bowl, whisk 2 large eggs until light and foamy, about 1 minute.

Add 1 cup ricotta cheese to the eggs and whisk until smooth. Stir in 3/4 cup milk, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; some small lumps are fine.

Let the batter rest for 5 minutes to allow the gluten to relax and the baking powder to activate.

Gently fold 3/4 cup of the fresh blueberries into the batter, reserving 1/4 cup for garnish.

Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.

Using a 1/4 cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook until golden brown on the second side, about 2 minutes more.

Transfer cooked pancakes to a warm oven (200°F) to keep warm while cooking the remaining batter.

For the honey drizzle, warm 1/4 cup honey in a small saucepan or microwave for 20 seconds until it's more fluid.

Serve pancakes stacked, topped with remaining fresh blueberries, a drizzle of warm honey, and lemon wedges on the side.