Lemon Blueberry Pancakes

1: Add all the dry batter ingredients into a large bowl and whisk together.

2: In another large bowl, add all the wet batter ingredients and whisk together.

3: Combine wet ingredients with dry ingredients and gently mix until just combined. Don't overmix.

4: Add reserved egg whites and mix just until combined.

5: Fold in the blueberries and ricotta.

6: Let the batter sit for 15-20 minutes before cooking.

7: Cook pancakes on both sides until golden brown.

8: Top with maple syrup and powdered sugar before serving.