Preheat an electric griddle to 350℉.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the flour and set aside.

In another large bowl, whisk together the eggs, milk, ricotta, and pure vanilla until well blended.

To the egg mixture, stir in the melted butter, lemon zest, and lemon juice. Then pour the wet mixture into the well in the flour bowl. Whisk until just combined and the butter will still be lumpy and thick.

Using a 1/3 cup pour, drop the batter onto the griddle and cook until bubbles begin to appear on the surface. Once the bottom side is golden brown, flip the pancakes and cook until that side is golden brown. Serve immediately with powdered sugar or pure maple syrup.

This makes about 12 pancakes, 2 per serving.