In a bowl, combine all of the dry ingredients. 1⅓ cup einkorn flour, 2 tsp baking powder and ¼ tsp salt.
In another bowl, mix together 1 cup whole milk ricotta cheese, ¾ cup milk, ¼ cup maple syrup, 2 tbsp lemon zest, 2 tbsp lemon juice, 2 tsp vanilla extract, 2 large eggs.
Add the dry ingredients to the wet ingredients and mix together with a wooden spoon.
After combined, add in 1 ½ cups blueberries. Mix again with a wood spoon.
Get a griddle hot- about 325℉. Use butter or a little bit of extra virgin olive oil to coat.
Use a large scoop- about ¼ cup and pour onto the griddle. Do this for each pancake and be sure to space out.
Cook about 3-4 minutes until bubbles form and pop. Flip and cook on the other side about 4 minutes until the center is cooked through. Remove the pancakes.
Keep going with the rest of the batter until the batter is used up.
