In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
If you've tried this recipe, come back and let us know how it was!
Pro Tip: Separating the eggs, mixing in a frothy egg white and then the yolk can make your pancakes fluffier!