In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt until well mixed.

In a separate bowl, whisk together 1 cup of buttermilk, 2 lightly beaten eggs, and 3 tablespoons of melted unsalted butter until the mixture is smooth and well combined.

Gently fold in 1 cup of ricotta cheese, the juice of 1 lemon, 2 teaspoons of lemon zest, and 1 teaspoon of vanilla extract.

Carefully pour the wet mixture into the dry ingredients and fold them together with a spatula until just combined.

Cover the batter and allow it to rest for 10-15 minutes.

Heat a lightly oiled griddle over medium heat.

Pour ¼ cup portions of the batter onto the hot griddle.

Cook for 2-3 minutes until bubbles form on the surface.

Carefully flip each pancake and cook for another 2-3 minutes until golden brown.

Transfer the cooked pancakes to a warm plate until ready to serve.

Dust with powdered sugar, top with fresh berries, and drizzle with maple syrup or honey.