Use two bowls—one large and one medium.

In the large bowl, mix dry ingredients (flour, baking powder, Splenda Granulated and salt) until well combined.

In the medium bowl, whisk together milk and ricotta. Add eggs one by one, then mix in vanilla, lemon juice, and lemon zest.

Create a well in the dry ingredients and gently fold in the wet mix. Avoid overmixing for fluffy pancakes.

Melt butter on a medium-heated griddle. Pour cup-sized portions of batter and flip when bubbles form, cooking until golden brown.

Optional: If desired, serve pancakes with extra ricotta, lemon zest, Splenda, and blueberries.