Lighty, fluffy, and full of the most delicate lemon flavours these pancakes are perfect for the springtime!
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl, beat the eggs with a fork or whisk and add the buttermilk, vanilla, lemon zest, ricotta cheese, lemon juice and cooled melted butter.
Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice (I use a size 8 ice cream scoop to measure mine), and flip when the bubbles appear on the top and the bottom is golden brown.