Stir one-third cup of water and sugar in a small saucepan over medium heat for approximately five minutes until the sugar dissolves.

Mix in the honey.

Set aside and keep the honey syrup warm.

Use a rubber spatula and stir the remaining water and vanilla in a large bowl.

Add the pancake mix and stir just until moistened... yet still lumpy.

Mix ricotta into the pancake mixture and 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 one-quarter cup of batter onto the griddle for each pancake.

Cook until golden brown, approximately two-three minutes per side.

Serve with the honey syrup if so desired.