Prepare Wet Ingredients: In a mixing bowl, whisk together ricotta cheese, eggs, milk, melted butter, and fresh lemon juice until smooth and creamy.
Combine Dry Ingredients: In a separate bowl, mix flour, sugar, lemon zest, baking powder, baking soda, and salt.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined. Avoid overmixing to keep the batter light.
Let Batter Rest: Let the batter sit for 5-10 minutes to allow the ingredients to meld and ensure fluffier pancakes.
Cook Pancakes: Heat a non-stick griddle or frying pan over medium heat and grease lightly with butter. Pour 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes on one side until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Serve Warm: Stack pancakes on a plate and serve with your choice of toppings.
