In a bowl, mix the first 5 ingredients together. Make a well in the centre.
In another bowl, beat eggs and 2 cups (500 mL) kefir. Pour into the well and whisk until the mixture is combined. Stir in butter. Let rest for 10 min.
In a blender, mix Ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator for 10 minutes while cooking pancakes.
Preheat oven to 250°F (120°C).
Heat a non-stick skillet over medium heat. Add a ladle of batter and swirl to coat bottom of the skillet. Sprinkle with some blueberries and cook for 3 min on each side.
Transfer pancake to a parchment-lined baking sheet and place in the oven to keep warm. Repeat with remaining batter. To make pancakes more quickly, use two skillets.
Garnish with Ricotta mixture and remaining blueberries. Top with fresh basil or mint leaves, if desired.