In a large bowl, whisk together flour, baking powder, and salt.

In another bowl, combine ricotta cheese, milk, eggs, and orange zest until smooth.

Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.

Preheat a non-stick skillet over medium heat and lightly grease it.

Pour about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on top; flip and cook until golden brown on both sides.

Serve warm with maple syrup.