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Crack the eggs into a medium mixing bowl, or the bowl of a stand mixer. Whisk the eggs until air bubbles start to form.
Add the pancake mix, baking powder, granulated sugar, salt, and vanilla extract. Beat together with the eggs until the mixture is crumbly.
Scoop in the Ricotta cheese, and fold the mixture until smooth.
Heat the vegetable oil in a deep dish pot or a Dutch oven over medium heat. Use a deep-fry thermometer to ensure the oil reaches between 325 and 375 degrees Fahrenheit.
Use an ice cream scooper to shape dough balls, and gently drop them into the hot oil. *See note below.
Cook the Zeppoles for about 3 minutes each, regularly turning them in the oil until they're golden brown.
Remove the Zeppoles from the oil, and place them on a paper towel to drain the excess oil.
Dust with powdered sugar, and serve warm with Nutella.