Whisk together the flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk together the milk, ricotta, eggs and vanilla. Add to the dry ingredients and stir just until combined. It's okay if there's a few lumps. Let rest a few minutes.
Heat a large skillet over medium heat. Melt a Tablespoon of butter on the pan. Then use a 1/4 cup to pour the batter onto the pan. Flip once there are bubbles on top and the edges are lightly browned. Then cook the other side and addition 2 minutes. Repeat to cook the rest of the pancakes. Turn the heat to medium-low if they are browning too fast.
Serve hot with butter and maple syrup.
Variation: For lemon blueberry ricotta pancakes, add the zest from 1 lemon and 2 Tablespoons lemon juice. Then add in about 3/4 cup blueberries.Freezer tip: Allow to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Keep warm: If serving a crowd, keep the cooked pancakes warm on a baking sheet in the oven at 175°F.