In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.
Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest and blueberries (see note).
Drop batter by ¼ cupfuls onto hot griddle.
Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
Notes
You can leave blueberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.