Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Combine eggs, buttermilk, vanilla and oil into another bowl and whisk.
Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk egg mixture. Using a wire whisk, gently stir the ingredients together until evenly combined.
Add the flour mix into the bowl with the buttermilk and ricotta cheese mixture. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 teaspoon of vegetable oil on a large non-stick pan. Using a ladle, pour the batter onto the the non-stick pan, forming one pancake that is 3-4” in diameter, cook 2 pancakes per batch. Drop about 4-5 blueberries onto the batter and press lightly using your fingers.
Cook the pancakes for approximately 2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another minute or so until done. Serve with extra blueberries and maple syrup. Dust with powdered sugar for garnish.