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Whisk whole-wheat flour, all-purpose flour, sugar, baking powder,
baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg
white, buttermilk, lemon zest and juice in a large bowl until
smooth. Stir the dry ingredients into the wet ingredients until just
combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over
medium heat until hot. Using a generous 1/4 cup of batter for each
pancake, pour the batter for 2 pancakes into the pan, sprinkle
blueberries on each pancake and cook until the edges are dry and
bubbles begin to form, about 2 minutes. Flip the pancakes and
cook until golden brown, about 2 minutes more. Repeat with the
remaining oil, batter and berries, adjusting the heat as necessary to
prevent burning.
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