In a medium-sized mixing bowl, add the ricotta cheese, ensuring it has been drained to avoid extra liquid in the batter.
Whisk in the eggs, milk, and lemon zest until combined.
In a smaller bowl, mix the flour, baking powder, sugar, and salt until no lumps remain.
Gently fold the dry ingredients into the wet ingredients using a wooden spoon or spatula until just mixed; small lumps are fine.
Heat a medium-sized skillet or griddle over medium-low heat and lightly butter it.
Pour 1/3 cup of batter per pancake, cooking for about 3 minutes until bubbles form and edges set, then flip and cook until springy to the touch.
Serve the pancakes stacked and dusted with powdered sugar.