In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined (batter will be lumpy; do not overmix).
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the batter using a rubber spatula until no white streaks remain.
Heat a non-stick griddle or large skillet over medium heat and lightly grease with butter.
Pour ¼ cup of batter per pancake onto the griddle and cook for 2-3 minutes until bubbles form on the surface.
Flip and cook for another 1-2 minutes until golden brown and cooked through.
Keep cooked pancakes warm in a low oven while repeating with remaining batter.
Serve immediately with maple syrup, fresh berries, and an extra dusting of lemon zest.
