In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar until combined.
In a separate large bowl, beat 2 large eggs lightly. Add 1 cup ricotta cheese, 1/4 cup milk, zest of 1 lemon, and 2 tablespoons lemon juice. Whisk everything together until smooth and creamy.
Pour the dry ingredients into the wet mixture and stir gently until just combined. Fold in 1 cup fresh blueberries carefully to avoid breaking them.
Preheat your non-stick skillet or griddle over medium heat and melt a small amount of butter to coat the surface. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes until golden brown.
In a small saucepan, combine 1/2 cup maple syrup and 1 tablespoon butter. Warm over low heat, stirring occasionally, until the butter has melted and the syrup is smooth and warm. Keep warm until ready to serve.
Stack the pancakes on plates, drizzle generously with the warm syrup, and if desired, sprinkle with crumbled cooked turkey bacon for a savory finish.
