In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
In a small mixing bowl heat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight up). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not over beat.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto bot griddle. Spread batter into a circle about 4 Inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered oven-proof dish in a 300 degree oven. If desired, serve with blueberry syrup or maple syrup. Makes 16 pancakes. Enjoy!