In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the buttermilk, eggs, and melted unsalted butter, stirring gently until blended.

Gently fold the whole milk ricotta cheese, fresh lemon juice, lemon zest, and vanilla extract into the wet ingredients.

Pour the wet mixture into the bowl of dry ingredients and gently fold together until just combined.

Cover the pancake batter and let it rest for about 10-15 minutes.

Preheat an oiled skillet or griddle over medium heat until hot, approximately 350°F (175°C).

Using a measuring cup, pour ¼ cup of batter for each pancake onto the hot griddle.

Carefully flip the pancakes using a spatula and cook an additional 2-3 minutes on the other side until golden brown.

Transfer each cooked pancake to a warm oven (200°F/93°C) to keep them cozy until all are ready to serve.

Once all pancakes are cooked, dust with powdered sugar, top with fresh berries, and drizzle with maple syrup.