In a medium bowl, whisk together the flour, baking powder, baking soda, cane sugar, and sea salt.
In a separate medium bowl, whisk together the ricotta, whole milk, eggs, and lemon zest. Pour the wet ingredients into the dry ingredients. Stir until just combined. It should still be lumpy so make sure not to over mix.
Place a medium non-stick or cast iron pan over medium heat. Add a tablespoon of unsalted butter (or neutral oil) and moving it around the pan until it’s melted. For smaller pancakes, I usually do about 2-3 tablespoons of batter per pancake. Scoop batter into the pan, leaving some space between each pancake, and cook until bubbles begin to pop on top and the bottom of the pancakes are golden. Flip and repeat on the other side. Continue the process until all pancakes are cooked.
You can always place the cooked pancakes on a baking sheet in an oven set to a low temp like 170 degrees to keep them warm until you are ready to eat.
Serve with warm maple syrup and fresh blueberries on top.