In a medium bowl, whisk together pancake mix and water until smooth.
Whisk in ricotta and lemon juice just until smooth and fold in the blueberries.
Add just enough oil to a skillet to cover the bottom. Heat the oil over medium heat.
Pour batter into the skillet, about 1/4 cup of batter per pancake.
When bubbles appear in the middle of each pancake, flip and cook on the other side until golden. It typically takes 2-3 minutes on the first side and 1-2 minutes on the second side. Between batches, add enough oil to coat the bottom so the edges stay golden and crispy.
Serve warm with butter, syrup, and more fresh blueberries, if desired.
Enjoy!
