In a medium bowl combine the dry ingredients; flour, baking powder, baking soda, salt, and sugar.
In another bowl beat the eggs along with the ricotta cheese, lemon zest, lemon juice. Add in the milk and mix well.
Combine the wet and dry ingredients together.
Heat a skillet on medium flame, lightly grease, and pour ¼ cup of pancake batter. Flip to the other side once it starts bubbling up and cook for another minute.
Repeat the same with the remaining batter and serve immediately by topping some blueberries and maple syrup (optional).