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PdfIn a small bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, whisk the eggs vigorously until foamy (about 30 seconds). Add ricotta, milk, vanilla, and melted butter. Whisk until smooth.
Add the dry ingredients to the wet and gently whisk just until combined. Don’t overmix—lumps are okay!
Heat a nonstick skillet or griddle over medium-low heat. Lightly oil or butter the surface. Drop ¼-cup portions of batter onto the pan. Cook until the bottoms are golden and the edges look set, about 3 minutes. Flip and cook another 1–2 minutes until golden on both sides.
Stack ’em up and serve warm with maple syrup, fresh berries, or a dollop of whipped cream.