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

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

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be lumpy.

Heat a griddle or frying pan over medium heat and add butter to grease the surface.

Pour about 1/4 cup of batter for each pancake onto the griddle.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

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

Repeat with the remaining batter, adding more butter as needed.

Serve the pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar.