In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients: ricotta cheese, milk, eggs, lemon zest, lemon juice, and melted butter. Mix until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Let the batter rest for about 10 minutes.

Preheat your skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Stack the pancakes on a plate and serve warm with your choice of toppings such as maple syrup, fresh berries, powdered sugar, or whipped cream.