Make the Lemon Ricotta Whipped Cream

1. Chill the Bowl: Place the mixing bowl and whisk in the freezer for 10 minutes.
2. Whip Cream: In the chilled bowl, whip the heavy cream on medium-high speed until soft peaks form.
3. Mix Ricotta: In another bowl, mix ricotta, powdered sugar, lemon zest, lemon juice, and vanilla extract.
4. Combine: Gently fold the ricotta mixture into the whipped cream until combined. Refrigerate until ready to use.

Prepare the Pancakes

1. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
2. Mix Wet Ingredients:
   In a separate bowl, whisk the buttermilk, egg, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
3. Combine Wet and Dry:
   Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; a few lumps are fine. Add water if the batter is too thick.
4. Preheat the Pan:
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Cook Pancakes:
   Use a 1/4-cup measuring cup to pour batter onto the hot skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for 1–2 more minutes until golden brown.

Assemble and Serve

1. Stack Pancakes: Stack warm pancakes on a plate.
2. Top: Generously dollop the Lemon Ricotta Whipped Cream on top.
3. Garnish: Add fresh berries, drizzle with maple syrup, or sprinkle powdered sugar for an extra touch.