In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Whisk until well combined.

In a separate bowl, beat the eggs lightly. Add whole milk, ricotta cheese, and vanilla extract. Mix until smooth.

Gently stir the wet mixture into the dry ingredients using a spatula until just combined. Fold in lemon zest and lemon juice.

Heat a non-stick skillet or griddle over medium heat. Add butter, then pour approximately ⅓ cup of batter for each pancake. Cook until bubbles form; flip and cook until golden.

Stack pancakes on a warm plate and serve topped with maple syrup or whipped cream.