In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.

In a separate medium bowl, whisk the ricotta cheese until smooth and creamy. Add the buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until well blended and no large ricotta lumps remain.

Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined. The batter should be thick and slightly lumpy — do not overmix. Let the batter rest for 5 minutes while you preheat your griddle.

Heat a non-stick griddle or large skillet over medium-low heat. Add a small pat of butter and let it melt, swirling to coat the surface.

Pour 1/4 cup of batter per pancake onto the griddle, spacing them about 2 inches apart. Cook undisturbed until bubbles form across the entire surface and the edges look set, about 3-4 minutes.

Gently flip each pancake and cook for an additional 2-3 minutes until the bottom is golden brown and the center is cooked through. The pancakes should feel springy when lightly pressed.

Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm. Add a fresh pat of butter to the griddle and repeat with the remaining batter.

Serve immediately while hot, stacked high with your favorite toppings. Adjust heat between batches if pancakes are browning too quickly or too slowly.