Ricotta Pancakes

1 2/3 cups water
1 1/2 teaspoon vanilla extract
2 cups pancake mix (Bisquick or Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Gently stir in the ricotta, then fold in the blueberries.

Heat a griddle over medium heat. Brush with melted butter. Working in batches, spoon 1/4 cup batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side.