Lemon Ricotta Pancakes

 2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups whole milk
1 cup full-fat ricotta cheese
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Fresh whipped cream for serving
Blueberries for garnish

In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk to combine. In a separate bowl add the eggs and lightly beat. Add the milk, ricotta and vanilla to the eggs and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just to combine. Fold in the lemon juice and zest, stirring until evenly combined. Do not overmix. 

Pour batter by 1/3 cupfuls onto a buttered hot griddle. Cook for about 3 minutes before flipping them over, until small bubbles form on top. Cook until golden brown, about 1-2 minutes more. 

Serve warm, with whipped cream and blueberries.