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In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula.
Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess. Lower the heat to medium-low and add ¼ cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 ½-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve and enjoy!