Lemon Ricotta Pancakes

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats.

Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart. Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.

Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.