In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly blended.

In a separate bowl, whisk together buttermilk, eggs, and melted unsalted butter until well combined.

Gently pour wet ingredients into the dry ingredient bowl and stir until just combined.

Fold in ricotta cheese, lemon juice, lemon zest, and vanilla extract until incorporated.

Let the batter rest for 5 to 10 minutes.

Heat a lightly greased griddle over medium heat.

Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form, then flip and cook until golden.

Keep cooked pancakes warm in a preheated oven while cooking remaining batter.

Serve pancakes topped with powdered sugar, fresh berries, and drizzled with maple syrup.