In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the ricotta cheese, milk, eggs, and lemon zest. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Preheat a griddle or non-stick skillet over medium heat. Grease with butter or oil.

Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter.

While the pancakes are cooking, make the blueberry compote. In a saucepan, combine the blueberries, sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly, about 10 minutes.

Once the pancakes are cooked, stack them on a plate. Top with a dollop of creme fraiche and drizzle with the blueberry compote.

Serve immediately and enjoy!