In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, add the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla. Stir gently. Ricotta naturally stays a little lumpy, and that’s completely fine
Add the dry ingredients into the wet mixture. Use a spatula to fold everything together. Stop mixing as soon as you no longer see streaks of flour.
Warm a nonstick skillet or griddle over medium-low heat. Brush lightly with oil or melt a bit of butter. You want a gentle heat because ricotta pancakes brown faster than regular pancakes.
Scoop ¼-cup portions of batter onto the skillet. Let each pancake cook for 2–3 minutes on the first side, or until small bubbles appear and the edges start to look set.
Flip carefully and cook for another 1–2 minutes.
Stack the pancakes gently on a plate. Add your favorite toppings — maple syrup, berries, lemon zest, honey, or a little dollop of whipped cream.
