Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. 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. Serve with the honey syrup.
More Recipes and Ideas:
Ricotta Pancakes with Banana-Pecan Syrup, Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto, Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup, Blackberry, Blueberry Muffin Recipes, Blueberry Cobbler Recipes, Blueberry Recipes, Blueberry Cake Recipes, Blueberry Pie Recipes