Separate your eggs. Place the egg whites in a clean, dry bowl and set aside. You'll whip these later to create that signature fluffiness.

Mix the wet ingredients. In a large bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until well combined and smooth.

Combine the dry ingredients. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Fold dry into wet. Gently fold the flour mixture into the ricotta mixture until just combined. Don't overmix – a few lumps are perfectly fine!

Whip the egg whites. Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. This takes about 3-4 minutes.

Fold in the egg whites. Gently fold the whipped egg whites into the batter in two additions. Use a spatula and fold carefully to maintain the airiness.

Heat your griddle. Preheat a non-stick griddle or skillet over medium-low heat. Add a small pat of butter and let it melt.

Cook the pancakes. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Flip carefully. These pancakes are delicate, so flip gently. Cook for another 2 minutes until golden brown.

Serve immediately. Top with fresh berries, a dusting of powdered sugar, maple syrup, or a dollop of whipped cream.