In a large mixing bowl, whisk together eggs and sugar until well combined.

Next, mix in ricotta cheese, buttermilk, and salt until blended.

In a separate bowl, sift together flour and baking powder.

After that, fold the flour mixture into the cheese mixture, until smooth and combined.

Stir in the lemon zest.

If you have time, let the batter rest for 30 minutes, the pancakes will be even fluffier.

Heat a large non-stick skillet or griddle over medium heat and brush with oil.

Spoon batter into the pan (about 2-3 tablespoons per pancake) and cook 2-3 min per side. Repeat with the remaining batter, adding more oil as needed.

Serve with berries and maple syrup.