Make the blackberry syrup. Mix the blackberries, sugar, lemon juice, and water together in a medium-sized saucepan. Place the pot on medium heat and boil for two minutes. If you like a thicker syrup, whisk together the cornstarch with a bit of water, then add it to the blackberry mixture.

Mash the blackberries until your preferred texture is reached, or blend it in a food processor and strain to remove the seeds. Set the syrup aside (it will thicken as it cools).

Make the pancakes. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, rub together the lemon zest and granulated sugar for about a minute, until the sugar clumps and is fragrant. Add the vanilla, eggs, milk, ricotta, and lemon juice to the sugar and mix until well combined.

Gently fold the in the dry ingredients until just combined (a few lumps are okay).

Heat a griddle to medium or medium-high heat and coat with nonstick spray or butter, then pour the pancake batter onto the griddle (about ¼ to ⅓ cup). Once the pancakes begin to bubble and become matte on top, flip the pancakes and cook for 2-3 minutes more (or until the pancakes are cooked through).

Repeat this process with the rest of the batter, then serve the pancakes warm with the blackberry syrup.