Combine your flour, salt, baking powder, and baking soda.
Add your lemon zest to your sugar and combine with your fingers.
Add the lemon zest sugar to your dry ingredients, combine, and make a well for your wet ingredients.
In a separate bowl, combine your eggs, buttermilk, and ricotta.
Add to your dry ingredients along with your butter, lemon juice, and vanilla.
Gently fold until all the flour is incorporated. Don't over combine. Lumps are a good thing.
Heat your skillet on medium and add a little butter. I use an ice cream scooper to measure my batter and ensure uniform pancakes.
Once the top starts to bubble and the bottom is golden, about 4 minutes, flip and repeat.