Measure the flour, baking powder, baking soda and salt into a medium bowl. Whisk until combined, and set aside.

Measure the sugar into a large bowl. (This will be the bowl that the batter is eventually mixed in.) Zest the lemons directly on top of the sugar.

Gently massage the zest into the sugar until it looks like wet sand. You can use a rubber spatula, a spoon or your fingers for this. This process helps release the oils from the zest and infuse it into the sugar, which will then give our pancakes distinct lemon flavor.

Measure the milk into a smaller bowl or liquid measuring cup. Add the ricotta cheese, and stir the two together with a fork until well combined. Using whole milk ricotta will ensure that you have less lumps, though you should not worry about there being a few lumps in this.

Add the eggs, vanilla extract and oil to the milk. Use a fork or a whisk to stir these ingredients until combined. Make sure the egg yolk and white are incorporated into the mixture completely.

Pour the milk mixture into sugar mixture, and stir until combined.

Next, sprinkle the flour mixture into the wet ingredients. Stir with a rubber spatula until just combined and be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps.

Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.

Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.

When several bubbles have formed on the surface, flip the pancakes, about 2-3 minutes. Cook through, about another 1-2 minutes, depending on the heat of your griddle or skillet.

Repeat until all the pancakes have been made. Butter the griddle as necessary between rounds.

Stack the pancakes onto plates and serve with your favorite toppings. Enjoy!