Step 1

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

Step 2

In a medium bowl whisk together the ricotta cheese, milk, lemon juice, eggs, lemon zest, and vanilla.

Step 3

Pour the ricotta mixture into the flour mixture. Fold together to make a lumpy batter. Pour in the melted butter and stir until combined but still slightly lumpy.

Step 4

Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter for each pancake, leaving about 2 inches of space between each. (The batter will be thick, but will spread as it cooks.)

Step 5

Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.

Step 6

Repeat with the remaining pancake batter, adjusting the heat to medium or medium low as needed. (The pancakes cook more quickly and brown more easily in subsequent batches.)