1-In a small bowl, whisk together the flour, sugar, baking powder, and salt to mix the dry ingredients evenly.

2-In a large bowl, whisk eggs vigorously until foamy for about 30 seconds, then add ricotta, milk, vanilla, and melted butter; whisk until combined for a smooth batter.

3-Add the flour mixture to the wet ingredients and gently whisk just until combined, being careful not to overmix to keep the pancakes light and fluffy.

4-Generously oil the pan; when it’s hot and shimmering, pour ¼-cup portions of batter onto the surface, spacing them at least 1 inch apart.

5-Cook until bottoms are golden brown and tops have bubbles, about 3 minutes; watch for slightly dry edges as a cue to flip.

6-Flip the pancakes and cook for 30 seconds to 1 minute more until golden brown on the other side, then adjust heat as needed and repeat with remaining batter.

7-Serve warm with maple or blueberry syrup for a tasty finish, noting the total prep time is 15 minutes and cook time is 15 minutes.