Combine the flour, sugar, baking powder and salt in a bowl.
In a separate bowl whisk together the ricotta cheese, eggs, milk, lemon zest and juice.
Stir the wet ingredients into the dry ingredients to form a batter, making sure you do not overmix the batter.
In a nonstick skillet, heat 1 tablespoon of the butter or oil over medium low heat. Drop the batter 2 tablespoons at a time into the skillet. Cook the pancakes for about one to two minutes per side or until they are golden and puffed.