In a large bowl pancake mix, water and honey then stir until moistened but still a little lumpy. Stir in the ricotta into the pancake mixture, then stir gently with a rubber spatula. Fold in the blueberries.
Heat a griddle over medium heat.
Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side.
Enjoy with warm maple syrup