In a medium bowl, combine ricotta cheese, eggs, milk, and lemon zest. Whisk until smooth and creamy.

In a separate large bowl, whisk together flour, baking powder, sugar, and salt until well combined.

Gently fold the dry ingredients into the ricotta mixture until no dry flour remains. Small lumps are okay.

Preheat skillet over medium-low heat, add butter to coat the surface.

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

Repeat with remaining batter, adjusting heat to prevent burning.

Serve warm, dusted with powdered sugar and drizzled with fresh lemon juice; add whipped cream or syrup if desired.