Preparation Steps

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, combine ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and melted butter until smooth.
• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
• Flip pancakes and cook until golden brown on the other side, about 1 to 2 minutes more.
• Serve warm with maple syrup or extra lemon zest if desired.