Whisk the eggs, ricotta, milk, vanilla, lemon zest, stevia glycerite, coconut flour, and baking soda in a medium bowl until no dry flour remains. The batter should become smooth, thick, and scoopable as the coconut flour absorbs the liquid.

Warm a nonstick double-burner griddle over medium heat, keeping the heat no higher, then coat it with half the butter. The butter should bubble gently without smoking.

Scoop 2 tablespoons of batter onto the buttered griddle for each pancake, leaving space between the rounds. Compact pancakes hold together more reliably than large ones.

Cook for 3-4 minutes per side, turning once the bottoms are golden brown and the pancakes have puffed. The edges should look set and less glossy before the spatula slides underneath.

Butter the griddle with the remaining butter and cook the second batch the same way. Serve the pancakes while warm, when their centers are at their softest.