In a large mixing bowl, combine the whole milk ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk. Whisk until the mixture is smooth and creamy, about 2 minutes.

In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the ricotta mixture until just combined.

In a clean bowl, beat the egg whites until soft peaks form, about 2-3 minutes. Carefully fold these whipped whites into the pancake batter.

Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake and cook for 2-3 minutes, or until bubbles form. Flip and cook until golden brown.

Transfer pancakes to a plate and serve dusted with powdered sugar and drizzled with honey. Add fresh berries on top for extra flavor.