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In a large mixing bowl, combine the ricotta cheese, almond flour, vanilla extract, lemon zest, milk, and baking powder. Mix until well combined and smooth.
Preheat a griddle or non-stick skillet over medium heat and lightly grease it.
Pour about ¼ cup of the batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown.
While the pancakes are cooking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Serve the pancakes warm, drizzled with the lemon glaze.