Lemon Ricotta Pancakes

Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl. 

Whisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.