To a large bowl, add cold water, baking soda, ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla. Whisk until smooth.
Add self-rising flour, melted butter, and lemon juice. Whisk until the flour is incorporated into the batter. Let the batter rest as you heat up the skillet or griddle.
Spray a nonstick skillet or griddle with cooking spray and heat over medium-low heat, about 300°F.
When hot, pour ¼ cup of batter onto the griddle (or into the skillet). Using the back of a spoon, gently spread the pancakes out to about a 4 ½-inch diameter.
Working in batches, being careful not to overcrowd the skillet or griddle, cook the pancakes for 2-3 minutes, or until the bubbles begin to form on top of the pancake and they are golden brown on the bottom.
Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes until the other side is also golden brown.
Between batches, wipe the griddle or pan with a paper towel to prevent sticking.
Serve pancakes warm, topped with butter and maple syrup. Dust with confectioners' sugar (optional).