Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the ricotta, buttermilk, lemon zest, lemon juice, melted butter, and vanilla until well blended.
Fold the wet mixture into the dry ingredients just until combined. The batter will be thick and creamy, and that is exactly what makes these so plush inside. Rest 5 minutes.
Heat a griddle over medium-low heat and grease lightly. These brown faster than regular pancakes, so keep the heat gentle. Scoop 1/3 cup portions and nudge them into rounds.
Cook about 3 minutes until the edges look set and the bottoms are deep golden, then flip and cook 2 to 3 minutes more.
Dust with powdered sugar, pile on fresh berries, and drizzle with honey. They taste like little lemon clouds.
