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 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 ¼ cup measure or ice cream scoop.

Cook until bubbles form on the top, about 2 to 3 minutes. Gently flip and cook for another 2 minutes, until golden brown. Repeat with remaining batter.

Serve pancakes hot with blueberry butter. Add syrup, powdered sugar, or whipped cream if desired.

To make the salted blueberry butter, combine the butter and preserves in a bowl with a big pinch of salt. Mash with a fork or spoon and mix until combined. Store in the fridge when not using.