In a large bowl, combine the ricotta cheese, eggs, and milk. Whisk them together until well blended.

Gently fold in the lemon zest and lemon juice.

In another bowl, whisk together the flour, sugar, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients. Stir just until combined – don’t overmix!

Preheat a nonstick pan or griddle over medium heat. Add a little butter or oil.

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes on each side or until golden brown.

Once cooked, stack the pancakes on a plate, drizzle with syrup, and add any desired toppings!