In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Heat a skillet over medium heat and add butter to grease the surface.

Using a ladle, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, adding more butter as needed.

Serve warm with maple syrup, fresh berries, or additional lemon zest.