In a medium bowl combine yogurt, 1/4 cp. ricotta cheese, 1 tbsp. sugar, milk, 2 tbsp. lemon juice, lemon zest, and vanilla extract. Mix until well combined.
In a large bowl combine flour, baking soda, baking powder, salt, and remaining sugar. Whisk until well combined.
Pour the wet mixture in the bowl with the dry ingredients and whisk until thoroughly combined.
Fold in the blueberries.
Heat skillet over medium heat and melt 1 tbsp. butter. Pour about 1/4 cp. of batter for each pancake in the skillet. Flip when bubbles appear and edges have hardened. Cook for another 1-2 minutes.
In a small bowl combine the remaining ricotta, remaining lemon juice, and powdered sugar and mix until well combined.
Top the pancakes with some lemon ricotta, blueberries, and syrup.
Enjoy!
