In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick frying pan/skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush on skillet evenly.
Pour 1/4 cup batter onto 3 spots on frying pan/skillet. Let pancakes cook until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter. Top with more orange zest, a pat of butter, and drizzle of maple syrup. Enjoy!