Infuse lemon sugar: In a large mixing bowl, combine granulated sugar and fresh lemon zest. Use clean fingertips to rub the zest into the sugar for 60 seconds until fragrant, moist, and glowing pale yellow.

Whisk dry ingredients: Whisk the flour, baking powder, baking soda, and fine sea salt into the lemon-scented sugar bowl until evenly combined.

Mix wet ingredients: In a separate medium bowl, whisk together the whole milk ricotta cheese, egg yolks, whole milk, fresh lemon juice, melted butter, and pure vanilla extract until smooth and creamy.

Whip egg whites (Pastry Chef Secret): In a clean bowl, beat the 2 egg whites with a hand mixer or whisk until soft, pillowy peaks form (approx 2 minutes). This gives the pancakes their legendary cloud-like soufflé rise.

Combine batter: Pour the wet ricotta mixture into the dry flour bowl. Gently fold with a rubber spatula just until combined (small lumps of ricotta are desirable). Gently fold in the whipped egg whites in two batches, followed by 1 cup of fresh blueberries.

Griddle to golden perfection: Heat a cast iron griddle or large heavy skillet over medium-low heat. Melt 1 tablespoon of butter. Scoop 1/3-cup portions of batter onto the hot griddle. Drop a few extra fresh blueberries on top of each pancake.

Flip gently: Cook for 3 to 4 minutes until tiny bubbles form on top, the edges look set and matte, and the undersides turn rich golden-brown. Gently flip with a thin silicone spatula and cook for another 2 to 3 minutes until puffed tall and cooked through.

Serve hot: Stack tall onto warm plates. Dust with powdered sugar, crown with a slab of melting sweet cream butter, fresh blueberries, and lemon zest curls. Drizzle generously with warm maple syrup!