In a small saucepan over low heat, combine frozen blueberries, a touch of sugar, and a splash of lemon juice. Stir gently until the mixture is warm and starts to thicken, about 5-7 minutes.

In a large mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, and milk until smooth. In a separate bowl, mix together the flour, sugar, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined, avoiding overmixing.

Let the batter rest at room temperature for about 5 minutes.

Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Pour about a quarter cup of batter onto the skillet and cook until bubbles form on the surface.

Gently flip the pancake and cook for an additional 1-2 minutes until golden brown.

Stack the pancakes on plates while warm, generously spooning blueberry compote over the top before serving.