1. Preheat the oven to 425°F and set the rack to the middle position. Spray the sheet pan with cooking spray, then line it with parchment paper. Set the pan aside. (Note: The cooking spray will help hold the parchment paper in place, making it easier to spread the batter later.)

2. Combine the all-purpose and whole wheat flour, baking powder, and salt in a mixing bowl. Whisk gently to combine the ingredients. Set this aside.

3. Zest the lemon by rubbing the peel along the zester or the fine side of a cheese grater to remove the yellow outer peel. Don’t zest the bitter white part. Collect about one tablespoon of lemon zest.

4. Cut the lemon in half and squeeze it to collect one tablespoon of fresh juice.

5. Place the lemon zest and juice in the second mixing bowl. Add the ricotta cheese, olive oil, honey, eggs, buttermilk (or other milk), and vanilla. Whisk this mixture well.

6. Add the liquid mixture to the bowl with the flour mixture. Use a spatula to mix just until everything is incorporated and there is no visible flour. It’s OK to have lumps. Do not overmix, or your pancakes will be tough and chewy. Overmixing deflates the batter and also causes two of the proteins found in wheat flour (gliadin and glutenin) to form gluten.

7. Carefully pour the batter into the prepared sheet pan. Use the spatula to spread it evenly over the pan.

8. Set the sheet pan in the preheated oven and set the timer for 15 minutes.

9. While the pancakes bake, prepare the blueberry syrup by combining the frozen blueberries and maple syrup in a saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and let it thicken for about 10 minutes.

10. Remove the pancakes from the oven when they are lightly golden brown around the edges, and a toothpick inserted in the middle comes out clean. Let them cool for about five minutes, then cut them into squares and serve them with warm blueberry syrup and Greek yogurt if desired.