In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest. Whisk until smooth.

Gently pour the wet mixture into the dry ingredients. Fold together until just combined. Let the batter rest for 5 to 10 minutes.

Heat a non-stick griddle over medium heat. Grease with butter or oil.

Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and edges look set, about 2-3 minutes.

Flip each pancake and cook for an additional 2-3 minutes until golden brown and cooked through.

Serve warm with desired toppings.