Whisk the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla together in a large bowl.

Add the flour, baking powder, and salt. Stir just until combined. Batter will be lumpy. Let the batter rest for 5 minutes.

Heat a griddle or large pan over medium heat. Melt 1 tablespoon of the butter on the griddle. Use a ⅓ cup measuring cup to pour the batter onto the hot griddle to make the pancakes.

Cook pancakes until edges are set and bubbles appear at the surface of the pancake (2-3 minutes), then flip with a spatula and cook until the other side is golden brown and the pancake is cooked through (another 2-3 minutes).

Remove pancakes from griddle and serve immediately, dusting with powdered sugar, or keep them warm in a preheated oven while cooking the remaining pancake batter.

Combine the coconut milk and cornstarch in a small saucepan and whisk together until there are no clumps remaining.

Set pan on the stovetop over medium heat and add the sugar, salt, and corn syrup.

Cook, stirring frequently, over medium heat just until the syrup begins to thicken a bit. Do not let the syrup come to a boil, as the syrup will continue to thicken as it cools.

Remove from heat and stir in the vanilla and coconut extract. Serve over pancakes and store remaining syrup in the refrigerator for up to a week.