In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed, ensuring no lumps remain.

In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy.

Pour the wet mixture into the dry ingredients. Gently fold until just combined, leaving a few small lumps.

Preheat a nonstick skillet over medium heat for 3–5 minutes. Grease with butter.

Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface.

Carefully flip the pancakes and cook for an additional 2 minutes until golden brown.

Transfer pancakes to a plate and top with berries, maple syrup, or powdered sugar.