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In a large bowl, whisk together the gluten-free flour, granulated sugar, salt, baking powder, baking soda, and ground cardamom.
In a smaller bowl, whisk together the ricotta cheese, egg, milk, lemon zest, and vanilla extract.
Add the wet ingredients into the dry ingredients bowl, and stir until just combined. It’s fine if some clumps remain. Allow this mixture to rest for 10-15 minutes.
While the batter rests, combine the wild blueberries, maple syrup, and a big squeeze of lemon juice in a small saucepan. Heat over medium heat and bring the mixture to a simmer, stirring occasionally, until it has reduced slightly and is thicker in consistency, between 15-20 minutes. Set aside.
Heat a cast iron or non-stick skillet over medium heat. Grease the skillet with butter.
Add ¼ cup of batter (or less/more depending on the size you want the pancakes). Reduce the heat slightly and cook until golden brown on the first side, then flip the pancake and continue cooking for another few minutes until golden.
Repeat with the remaining batter.
Serve the pancakes with the blueberry maple syrup and more butter, if desired.