In a medium mixing bowl, whisk the eggs. Add the sugar, baking powder, baking soda, and salt. Continue whisking until the mixture becomes light and airy.

Add the whole milk ricotta and zest of one lemon. Whisk until just combined.

Using a wooden spoon, fold in half of the flour and half of the milk. Mix until just combined.

Then add the remaining flour, remaining milk, melted butter, and vanilla paste. Gently mix until incorporated. Avoid over mixing; the batter should remain slightly lumpy.

If the batter feels too loose, sprinkle in a little additional flour and gently fold it in.

Place a carbon steel skillet, cast iron skillet, or griddle over medium heat. Add clarified or melted butter, using approximately ⅛ inch in the skillet.

Using a ⅓-cup measuring cup, pour portions of batter onto the buttered cooking surface. Adjust the heat between low and medium-low as needed.

Cook until bubbles begin appearing on the surface and the bottoms are golden brown. Flip and cook for another few minutes, until the second side is golden and the centers are cooked through.

Transfer the finished pancakes to a rimmed baking sheet, preferably fitted with a wire rack. Place them in an oven set to the warm setting while you finish cooking the remaining batter.

Stack the pancakes and serve with warm maple syrup or blueberry compote. Enjoy!