Stir together the flour, baking powder, baking soda, sugar and salt in a large bowl.
In a separate bowl, whisk the milk, ricotta, melted butter, a teaspoon vanilla extract, eggs and lemon zest.
Pour the wet ingredients into the bowl with the flour mixture and fold together.
Brush a non-stick pan, griddle, skillet or frying pan set over medium heat with melted butter or oil.
Add tablespoons of the batter to the pan and cook until bubbles start appearing on the surface of the pancakes then using a spatula, flip each pancakes over and cook for another 2-3 minutes until golden brown and cooked through.
Continue until all the batter has been cooked.
Serve the cooked pancakes topped with maple syrup or honey and fresh blueberries and strawberries.