Blueberry Lemon Ricotta Pancakes

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3 tablespoons granulated sugar.

In a separate medium bowl, whisk 2 large eggs until light and frothy. Add 1 cup ricotta cheese, 3/4 cup milk, 2 teaspoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Small lumps are okay - do not overmix.

Let the batter rest for 10 minutes to allow the gluten to relax and the baking powder to activate.

Gently fold 1 cup of the fresh blueberries into the batter, being careful not to crush them.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of unsalted butter to coat the surface.

For each pancake, pour about 1/4 cup of batter onto the hot surface. 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. Add more butter to the pan as needed between batches.

Serve pancakes stacked on plates, topped with the remaining 1/2 cup fresh blueberries, a drizzle of maple syrup, and a light dusting of powdered sugar.