Step 1

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

Step 2

Add in the egg, milk, and butter; whisk until combined and smooth.

Step 3

Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.

Step 4

Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.

Step 5

Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)

Step 6

Serve hot with a slab of butter and a drizzle of honey. Too good!