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Make the whipped cream: In a medium bowl with a hand mixer, whip the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla until soft, pillowy peaks form. Set aside in the refrigerator.
Make the pancakes: In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine.
In a separate bowl, whisk the eggs, buttermilk, ricotta, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix, a few small clumps are perfect. Fold in the melted butter.
In a large nonstick skillet or griddle, heat a thin coating of oil over medium heat. Once hot, add about ⅓ cup of batter for each pancake. Cook until bubbles form on the surface and the bottoms are golden brown, about 2 mins. Flip and cook until the other side is golden and cooked through, about 1 to 1+½ mins.
Serve the pancakes warm with the lemon whipped cream and extra lemon zest shaved on top. Drizzle on some maple syrup, if desired, and enjoy!