Brown the butter. Melt the unsalted butter in a skillet over medium heat. Stir frequently as it melts, foams, and begins to turn golden brown. After about 4–5 minutes, it should smell pleasantly nutty. Immediately transfer it to a heat-safe bowl and allow it to cool slightly.

Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.

Prepare the wet mixture. In a separate bowl, whisk the eggs until slightly frothy. Add the ricotta, milk, vanilla extract, lemon zest, lemon juice, and cooled brown butter. Whisk gently until combined.

Make the batter. Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula until just combined. A few small lumps are perfectly fine, so avoid overmixing.

Add the blueberries. Gently fold the blueberries into the batter, being careful not to crush them.

Preheat the skillet. Heat a large skillet or griddle over medium heat. Lightly grease the cooking surface with butter or neutral oil.

Cook the pancakes. Scoop approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, or until bubbles appear on top and the edges begin to set.

Flip and finish. Carefully flip each pancake and cook for approximately 2 minutes on the second side, until golden brown and cooked through.

Keep warm and serve. Transfer your Blueberry Lemon Ricotta Pancakes to a plate and loosely cover them while cooking the remaining batter. Serve warm with your favorite toppings.