In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk eggs and sugar to combine. Add ricotta and mix, then add 4 tablespoons of milk and mix just to combine.

Gradually add the dry mixture to the wet mixture, mixing just until combined.

Add melted butter, lemon zest, and juice, mixing gently; do not overmix.

If needed, adjust the batter consistency by adding remaining milk.

Heat a non-stick pan brushed with butter.

Pour batter in 1/4 cup portions, spaced apart, and cook until the bottoms are golden brown and tops are bubbling, about 2 to 3 minutes.

Flip and cook until the other sides are golden brown, about 2 minutes more.

Brush the pan with more butter and repeat with the remaining batter.

In a medium pot, whisk together sugar, cornstarch, and cinnamon.

Stir in water, then add lemon juice and blueberries.

Bring to a boil, reduce to medium-low, and stir constantly until thickened, about 2 to 3 minutes.

Remove from heat and serve over the pancakes.