In a measuring cup, combine milk and lemon juice. Whisk and set aside to rest for 5 to 10 minutes.

Whisk the flour, baking powder and salt in a small bowl. Set aside.

In a large bowl, add the sugar and lemon zest. Rub the mixture between your fingers to release the oils. Add vanilla, eggs, ricotta, lemon-milk mixture and melted butter. Stir until combined. Finally, stir in the flour mixture. Mix just until combined (avoid over-mixing).

Let the batter rest for a few minutes while the griddle preheats. Bring to a medium heat, then add a tablespoon of butter to grease.

Drop ¼ cup of batter on the griddle. Cook until the edges are seat and tiny bubbles form in the center, about 2 to 3 minutes. Flip and until the other side is golden brown, about 2 minutes. Repeat with remaining batter. Serve warm with your favorite toppings.