In a large mixing bowl, whisk together the flour, cane sugar, baking powder, and sea salt until well combined.

In another bowl, mix the milk, ricotta cheese, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.

Carefully add the wet mixture to the dry ingredients and stir gently until just combined; avoid overmixing.

Preheat a skillet over medium-low heat, grease lightly, and pour the batter using a measuring scoop. Cook until bubbles form, then flip.

Remove cooked pancakes from the skillet and serve warm with your favorite toppings.