Combine blueberries, sugar and water in a saucepan and bring to a simmer. Simmer until sugar is dissolved and blueberries soften. While this is cooking, make the pancake batter.
1 ½ pints fresh blueberries, ½ cup sugar, ¼ cup water
Instructions for Lemon Ricotta Pancakes:
Whisk the flour, sugar, baking soda, baking powder, and salt in a bowl.
Whisk the eggs in a separate bowl. Add in the milk, ricotta, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, until just combined. Fold in the lemon juice, zest and lemon extract.