In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a skillet or griddle over medium heat. Add a small amount of butter or cooking spray to lightly grease the surface.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar.