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Whisk together the flour, sugar, baking powder, and salt in a small mixing bowl.
In a separate medium mixing bowl, add the eggs and beat until creamy. Add the ricotta, milk, vanilla extract, and orange zest and whisk well until smooth.
Add the dry ingredients to the bowl of wet ingredients and whisk until thickened, with no dry streaks remaining. The batter will still have some lumps.
Add about two teaspoons of butter to a large skillet or griddle pan set over medium-low heat. Swirl it around the pan to coat the bottom as it heats.
Once the skillet is hot, scoop roughly ¼-cup of batter onto the skillet. A 12-inch skillet can comfortably fit 3 pancakes at a time.
Cook for 4-5 minutes, or until you notice bubbles popping up throughout the pancake and the bottoms are golden-brown. Flip and cook until the second side is golden-brown to your liking.
Remove cooked pancakes to a wire rack as you cook the rest. Repeat for the remaining batter, adding extra butter as needed while cooking.
Serve right away with maple syrup, fruit compote, etc.