Prepare Batter: In a large mixing bowl, whisk together ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.

Combine Dry Ingredients: In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt.

Mix and Fold: Gently fold the dry mixture into the ricotta batter, leaving a few lumps.

Whip Egg Whites: Beat egg whites until soft peaks form, then fold them into the batter carefully.

Cook Pancakes: Heat a non-stick skillet, pour ¼ cup of batter for each pancake, cook until bubbles form and flip.