In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until thoroughly blended.

In a medium bowl, rub the granulated sugar and freshly grated lemon zest together with your fingertips for 30 seconds until fragrant and pale yellow. Whisk in the ricotta cheese, egg yolks, milk, lemon juice, melted butter, and vanilla extract until smooth and creamy.

In a clean separate bowl, beat the egg whites with a whisk or hand mixer until soft peaks form (this creates an ultra-airy, soufflé-like crumb).

Pour the wet ricotta mixture into the dry flour bowl. Stir gently with a silicone spatula just until incorporated (a few small lumps are completely fine; do not overmix!). Gently fold in the whipped egg whites in two batches until barely combined.

Heat a non-stick skillet or cast-iron griddle over medium-low heat. Brush with a thin layer of butter. Scoop 1/3 cup of batter per pancake onto the hot surface.

Cook for 2 1/2 to 3 minutes until bubbles break on the surface and edges look set and matte. Carefully flip with a spatula and cook another 2 minutes until golden brown and puffed through. Serve warm with butter, fresh blueberries, and pure maple syrup.