In a mixing bowl, whisk together ricotta cheese, egg yolks, whole milk, orange juice, orange zest, and vanilla extract until smooth.

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

Fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix. Let the batter rest for 5 minutes.

Whip the egg white until soft peaks form and gently fold into the batter.

Heat a non-stick skillet and melt butter. Pour pancake batter into the skillet. Cook until bubbles form and edges appear set, then flip and cook until golden.

For the syrup, combine sugar and water in a saucepan. Once boiling, whisk in orange juice mixed with cornstarch until thickened.

Serve pancakes with the creamy syrup, adding fresh berries or crispy bacon if desired.