In a large bowl, combine ricotta cheese, eggs, sugar, milk, lemon zest, and lemon juice.

In another bowl, mix flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Heat a non-stick skillet over medium heat and melt a small amount of butter.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, adding more butter as needed.

Serve warm with fresh berries and maple syrup.

Enjoy your delicious lemon ricotta pancakes!