Whisk the dry ingredients in a large bowl.

Whisk the milk and ricotta in a smaller bowl, then add eggs one at a time. Stir in vanilla, lemon juice, and zest.

Make a well in the middle of the dry ingredients and add the wet, combining until just combined, lumps are ok.

Melt the butter in a non-stick skillet over medium heat. When butter is foamy, reduce heat to medium-low and pour pancake batter, making large or small pancakes to your taste.

Pancakes are ready to flip in 3 or 4 minutes or when you see bubbles forming in the batter. Flip and cook other side until golden, another 3 minutes. Repeat with the remaining batter.

Keep a heated serving plate ready in the oven to hold the pancakes if you aren't serving right off the grill. I love with maple syrup and brown sugar.