Blueberry Lemon Ricotta Pancakes

For the dry batter: Add 2 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 3 Tbsp sugar, and 2 tsp kosher salt to a large bowl and whisk together. 

For the wet batter: Add 2 1/2 cups buttermilk, 1 stick melted unsalted butter, 2 egg yolks, 2 tsp vanilla extract, 1 lemon zested, juice from 1/2 a lemon, and 1/3 cup ricotta to a large bowl and whisk together. 

Combine the wet ingredients with the dry ingredients and gently mix until just combined, being careful not to overmix. Add the reserved egg whites and mix just until combined. Mix in the blueberries and ricotta. Let the mixture sit for 15-20 minutes before cooking. Cook the pancakes until golden brown on both sides. Top with maple syrup and powdered sugar and enjoy!