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

In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt, then gently stir to combine.

Slowly fold the dry ingredients into the ricotta mixture until just combined.

Beat egg whites in a clean mixing bowl until soft peaks form.

Gently fold the whipped egg whites into the batter.

Preheat a non-stick skillet over medium heat, lightly greased with butter or oil. Pour ¼ cup of batter for each pancake.

Cook until bubbles form, then flip and cook until golden brown. Repeat for remaining batter.

Serve immediately, with desired toppings.