In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
In a separate medium bowl, whisk egg, milk, ricotta cheese, butter, lemon zest, and vanilla.
Stir wet mixture into dry mixture - the batter will be a little lumpy. Allow to rest and thicken for about 5 minutes. If you find it too thick, whisk in a little more milk.
Set a large griddle to medium low heat. Add vegetable oil or melted butter to the pan. Spoon pancake batter onto the hot griddle. Top with blueberries. Cook for 2-3 minutes on each side (you will see bubbles form and pop - this is when you flip).
Transfer to a platter and place in an oven warmed to 200 degree F, while cooking the remaining pancakes.
Serve warm and top with additional blueberries, butter and maple syrup, if desired.
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