Rinse two lemons and pat them dry. Zest the lemons until you have 2 teaspoons of zest. Add the zest to a large mixing bowl.
Add the flour, sugar, baking powder and salt to the bowl. Whisk the dry ingredients to combine.
In a small bowl (or an extra-large liquid measuring cup), add your milk, olive oil, eggs and lemon extract. Whisk to combine, making sure the eggs are beaten.
Whisk the ricotta into the liquid ingredients until combined.
Pour the wet ingredients into the dry ingredients in your large bowl. Fold the liquid into the dry ingredients with a wooden spoon, just until the batter is combined, making sure to scrape along the bottom of the bowl to mix in the flour. The batter will be very thick.
Heat a griddle or 10-inch skillet over medium heat. (It's important not to use higher heat, because the ricotta pancakes need to cook longer than regular pancakes, and you don't want them to burn on the outside while the insides are still raw.)
When your pan is hot, grease it with cooking spray. (If you want your pancakes to have even brown coloring, you can spray a folded paper towel with oil and wipe the pan with it.)
Scoop 1 ½ large spoonfuls of batter into the center of the pan. Let the pancake cook for three minutes on the first side before flipping it. (The bottom of the pancake should be golden brown before you flip it.)
Flip the pancake and cook the second side for three minutes, or until the bottom is golden brown. Use a silicone spatula to transfer the pancake to a serving plate.