In a medium bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
In a large bowl, whisk together the eggs, lemon essential oil, oil, ricotta, whole milk and vanilla until combined.
Add the dry ingredients to the wet and stir to combine. Do not over mix. The pancake batter should be lumpy. Fold in the raspberries.
Preheat a griddle or large non-stick skillet over medium heat. Once hot, spray with a non-stick canola oil spray and pour 1/4 cup of the batter onto the griddle. Do not overcrowd the pan. Work in batches if you must. Cook for 3-4 minutes or until bubbles begin to form. Flip the pancakes and cook for an additional 2-3 minutes. Remove from heat and transfer to a plate for serving.
Top the pancakes with butter, 100% real maple syrup and fresh raspberries. Enjoy!