In a medium bowl, add the drained ricotta cheese and ensure it’s smooth and creamy, breaking down any lumps.

Combine the ricotta with eggs, a splash of milk, and lemon zest. Whisk until everything is blended and smooth.

In another bowl, whisk together flour, baking powder, sugar, and salt until lump-free.

Fold the dry ingredients into the wet mixture until just combined, leaving a few small lumps.

Preheat a skillet over medium-low heat and melt butter or spray with cooking oil.

Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until golden brown, then flip and cook the other side.

Repeat with remaining batter, adjusting heat as necessary for proper cooking.

Serve warm, dusted with powdered sugar, and optionally topped with lemon juice, maple syrup, fresh berries, or whipped cream.