In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few lumps.
Gently fold in the ricotta cheese and lemon juice.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
Serve the pancakes warm with a dollop of whipped cream and a sprinkle of lemon zest.