Add flour, baking powder, and salt to a large bowl. Whisk together until combined, Set aside.

Whisk ricotta cheese, egg yolks, vanilla extract, 2 tablespoons sugar, and lemon zest together until smooth. Whisk in milk. Add to flour mixture and whisk until most flour lumps are gone. Set aside.

Beat egg whites with a hand mixer or stand mixer until foamy. Add remaining 2 tablespoons and continue beating until stiff peaks form. Add 1/2 of mixture to batter. Fold together until almost completely combined. Add remaining 1/2 egg white mixture to batter and fold to combine.

Heat griddle or skillet to medium heat. Add 1/2-1 tablespoon of butter, enough to coat the pan or griddle. Once the butter begins to sizzle and become fragrant, add pancake batter, 1/2 cup per pancake. I could only fit one pancake in my skillet, but you'll fit more in a griddle. Grab a small handful of blueberries and sprinkle on raw pancake batter.

Cook pancake until bubbles begin to form on top and edges turn crispy. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the rest of the batter.

Serve immediately with blueberry syrup and fresh blueberries.