In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.

In another bowl, whisk the milk, ricotta, eggs, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and whisk until combined.

Add the lemon zest and lemon juice and mix gently.

Let the batter rest for 10 minutes.

To make the whipped honey butter, whisk softened butter, cream, honey, and salt until light and fluffy.

Heat a non-stick skillet over medium heat and melt a little butter.

Add portions of batter to the pan and sprinkle blueberries over each pancake.

Cook for 2–3 minutes until bubbles form on top.

Flip and cook for another 1–2 minutes until golden brown.

Repeat with the remaining batter.

Serve the Lemon Ricotta Blueberry Pancakes warm with whipped honey butter, maple syrup, and fresh berries.