In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. Set aside.
In another bowl, combine the egg yolks, ricotta, milk, vinegar, vanilla extract, lemon juice, and lemon zest. Whisk until fully mixed and you see some bubbles. Set aside.
In a separate bowl, whisk the egg whites until stiff peaks form.
Add the wet ingredients and the fluffed egg whites to the bowl with the dry ingredients. Mix together gently with a rubber spatula or whisk, being careful not to overwork the batter. Mix only until combined – do not overmix. The batter should be lumpy. Let it rest for 5 to 10 minutes to thicken further.
Heat a non-stick pan over medium heat until hot. Reduce the heat slightly before cooking the pancakes. If the butter or oil in the pan starts to brown, it’s too hot and needs to cool down.
Once the pan is at the right temperature, spray with oil or coat with butter and pour about 1/3 cup of batter for each pancake. Adjust the amount based on your desired size. Cook for 3 to 4 minutes on the first side until bubbles form on the top. That’s the time to flip. Cook until both sides are slightly golden.
Repeat until all the batter is used up. Serve warm with maple syrup, powdered sugar, blueberries, butter, or even blueberry jam. Enjoy your fluffy lemon ricotta pancakes!