Creating these delightful Lemon Ricotta Pancakes is simple. Follow these steps to achieve pancake perfection:

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
2. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, salt, and sugar.
3. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
4. Adjust Consistency: If the batter is too thick, add a little milk until you reach the desired consistency; it should be pourable but not too runny.
5. Preheat Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
6. Pour Batter: Use a 1/4 cup measuring cup to pour the batter onto the hot skillet.
7. Cook: Cook until bubbles form on the surface of the pancakes (about 2-3 minutes) and the edges look set. Then flip and cook for an additional 1-2 minutes until golden brown.
8. Repeat: Continue cooking the remaining batter, adding more butter or oil as needed.
9. Keep Warm: Transfer cooked pancakes to a warm oven while you finish cooking the rest.
10. Serve: Stack your pancakes high, and they are ready for serving!