In a small saucepan, combine fresh blueberries, lemon juice, lemon zest, and granulated sugar over medium-low heat. Stir gently and allow the mixture to simmer until blueberries soften, about 10-15 minutes.

Remove from heat and let it cool.

In a mixing bowl, whisk together flour, baking powder, nutmeg, salt, and sugar until combined.

In another bowl, mix ricotta cheese, eggs, milk, lemon juice, and zest until smooth.

Gently fold the wet ingredients into the dry mix.

Heat a non-stick griddle over medium heat and lightly grease with baking spray.

Pour ¼ cup of batter onto the hot griddle. Cook for 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes.

Stack pancakes on a warm plate, top with blueberry compote, and serve warm.