Whisk together the pancake mix, milk, and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix).
Gently fold the blueberries into the batter.
Preheat a large sauté pan or griddle over medium heat. Add a small amount of butter to the cooking surface. Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd the cooking surface.
Let the pancakes cook until bubbles start to form in the top of the batter.
Flip pancakes and continue to cook until golden brown and cooked throughout. Repeat process until all the pancake batter is used.
Keep cooked pancakes warm in a 250-degree oven until ready to serve.