Whisk together ricotta cheese, egg yolks, milk, orange juice, orange zest, and vanilla extract in a mixing bowl until smooth.

Combine all-purpose flour, baking powder, baking soda, sugar, and kosher salt in another bowl.

Fold dry ingredients into the wet mixture until just combined.

Beat the egg whites until soft peaks and gently fold into the batter.

Heat a non-stick skillet, add butter, pour 1/3 cup of batter, and cook until bubbles form before flipping.

For syrup, boil sugar and water, mix orange juice with cornstarch, then combine and simmer until thickened.

Serve pancakes topped with orange syrup and enjoy.