Prepare the Blueberry Compote: In a medium saucepan, combine frozen blueberries with a sprinkle of sugar and a squeeze of lemon juice. Heat over low until thickened, about 5-7 minutes.

Mix the Batter: In a large bowl, whisk together ricotta, eggs, milk, lemon zest, and sugar until smooth. In another bowl, combine flour, baking powder, and salt. Fold dry ingredients into wet until just combined.

Rest the Batter: Allow the batter to rest for about 5 minutes to enhance fluffiness. Meanwhile, preheat the skillet.

Cook the Pancakes: Heat a nonstick skillet over medium and coat with butter. Pour ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes.

Flip the Pancakes: Carefully flip and cook the other side until golden brown, about 1-2 minutes.

Serve: Top the pancakes with blueberry compote and optional whipped cream or powdered sugar. Serve warm.