In a medium mixing bowl, combine wet ingredients: ricotta cheese, melted butter, milk, lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
In the same bowl, add flour, sugar, and salt. Whisk until it is combined and no longer has lumps.
Preheat the skillet or griddle on medium heat.
Once the skillet is heated, add baking powder and baking soda to the batter and mix.
Add the remaining butter to the preheated skillet.
Scoop 1/4 cup of batter onto the skillet and let it cook on one side until bubbles form on the surface, then flip. About 2-3 minutes per side.
Continue until no batter remains.
Top with syrup or quick stove-top blueberry jam and whipped cream. Enjoy!
