In a large bowl, whisk together whole milk ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk until smooth and creamy, about 2 minutes.

In a separate bowl, sift together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Gently fold the dry ingredient mixture into the ricotta batter until just combined, ensuring not to overmix.

In a clean mixing bowl, beat egg whites until soft peaks form, about 3-4 minutes.

Carefully fold the whipped egg whites into the batter using a spatula.

Heat a non-stick skillet over medium heat, lightly greasing it with butter or oil. Pour approximately ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes.

Flip and cook until golden brown, approximately 1-2 minutes more.

Stack pancakes on a plate and serve warm with toppings such as fresh berries, whipped cream, or honey.