In a small bowl, combine the softened butter, blueberry preserves, and a pinch of kosher salt. Mix until well combined. Set aside to allow the flavors to meld.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
In another bowl, beat the eggs until frothy. Add the sugar, vanilla extract, ricotta cheese, and milk. Mix until smooth and creamy.
Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Melt a little butter on the surface to prevent sticking.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown.
Stack the pancakes on plates and top with a generous dollop of the salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or add whipped cream if desired. Serve with fresh blueberries on the side for an extra burst of flavor.
