In a large bowl, mix together the flour, sugar, baking powder and salt.
In a large measuring cup, whisk together the milk, ricotta cheese, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir until just combined.
Grease a large skillet and heat over medium-low heat. For each pancake, pour ¼ cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
You can scale back some of the lemon zest if you don't want it too overwhelming. Add maybe half or even 3/4s of the lemon zest the first time you try the recipe if you think it might be too much.Never mix the pancake batter until completely smooth. Lumps are totally fine and encouraged to make amazing pancakes.