To make the pancakes: Preheat oven to 400 degrees. Spray 2 muffin pans with non stick spray. In a medium bowl, whisk together eggs, milk, flour, and butter until no longer lumpy. Pour mixture into muffin tins 1/3 of the way full. Bake for 10-12 minutes until puffy and golden.
To make the ricotta: In a small bowl, stir together ricotta, lemon zest, and honey until combined. Set aside.
To make the blackberry compote: In a saucepan, bring blackberries, water, lemon juice, and sugar to a boil. Boil until mixture reduces about 1/4 cup. Break up half the blackberries with the back of a spoon. Set aside.
To assemble: Place three pancakes per plate. Top with a dollop of ricotta and a drizzle of blackberry syrup.