Mix together the milk/buttermilk, ricotta cheese, egg, butter, vanilla extract, and lemon juice in a large mixing bowl, until everything has evenly been mixed in.
Sprinkle in the flour, baking powder, sugar, and 1/2 cup of the blueberries. Mix together with a spatula until everything is just combined—about 30 seconds. Do not overmix, leave the lumps!
Let the batter sit for 10 minutes while you heat up the griddle or flat pan (medium to medium-low heat).
Spread some butter onto the griddle, then pour 1/4 cup of the batter down for each pancake.
Wait for the pancake to bubble on top before flipping it over, it should cook for about 2 to 3 minutes. Continue to cook the pancakes until you've finished the batter.
Serve with butter, maple syrup, and the other 1/2 cup of blueberries. As well as any other desired toppings.
Notes
For this recipe I like to use buttermilk, mostly because it's an easy way to use it up if I have it in my fridge.