Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
In another medium bowl, add the milk and ricotta and whisk until well blended and no lumps. Then add butter, oil, lemon juice, lemon zest, and vanilla and mix until smooth.
Combine dry and wet ingredients. Mix until just combine. Be careful not to overmix the batter. Let the batter rest for 5 minutes.
Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.
Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
Serve pancakes warm, with butter, maple syrup, honey, fresh berries, and/or whipped cream.