Easy Lemon Ricotta Pancakes

1. In a large bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Create a well in the center.
2. Add the eggs, whole milk, ricotta, lemon juice, and lemon zest into the well. Stir together until a smooth batter.
3. Heat up a griddle or cast iron skillet over medium heat.

Lightly grease the griddle or skillet with butter or olive oil.

4. Use 1/3 cup batter per pancake, cooking 2-3 minutes per side (or until golden brown). You may have to re-butter your griddle between pancakes.
5. Garnish with a dusting of powdered sugar, fresh blueberries, and a drizzle of maple syrup. Enjoy warm!