Combine ingredients in a small saucepan; bring to a boil over medium-high heat. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.

Heat 1/2 cup butter in a small saucepan over medium heat, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.)  Remove from the heat, and whisk in maple syrup. 

Stir together first 4 ingredients in a large bowl.  Whisk buttermilk, egg yolks, and zest in a medium bowl.  Stir buttermilk mixture into flour mixture.  Gently stir in ricotta cheese.

Beat egg whites at high speed with an electric mixer until soft peaks form.  Gently fold beaten egg whites into batter.

Heat a nonstick griddle or 12-inch nonstick skillet over medium heat.  When hot (350°F), coat lightly with butter.  Drop batter by 1/2-cupfuls onto the griddle, and cook until pancakes are browned on the bottom and edges begin to look dry about 3 to 4 minutes.  Turn with a wide spatula, and cook until set in the middle, about 4 more minutes.  Wipe the griddle clean; coat with more butter, and repeat with remaining batter.  Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.

When ready to serve, drizzle pancakes with brown butter-maple syrup and top with blueberry compote.