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

In a large bowl, whisk together the eggs and sugar until combined and foamy. Whisk in the vanilla extract. Stir in the ricotta cheese, milk, and melted butter.

Add the dry ingredients to the wet ingredients and mix until fully combined.

Heat a nonstick skillet or griddle over medium heat. Once hot, add some butter and drop pancake batter onto the griddle using a ? cup measure. Cook until bubbles form on top, about 2 to 3 minutes. Flip and cook until golden brown for about another 2 minutes. Repeat with remaining batter.

Serve pancakes hot with blueberry butter and optional toppings like syrup, powdered sugar, or whipped cream.

In a bowl, combine softened butter and blueberry preserves with a big pinch of salt. Mash with a fork until fully combined. Store in the fridge when not in use.