In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt until combined.

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

Gently fold the wet ingredients into the dry mixture. Allow the batter to rest for 5-10 minutes.

Preheat a griddle or non-stick skillet over medium heat, lightly greased with butter. Pour 1/4 cup of batter for each pancake.

Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Keep pancakes warm in a low oven while cooking the rest, then serve topped with fresh berries, powdered sugar, or maple syrup.