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

In a separate bowl, combine all-purpose flour, baking powder, baking soda, granulated sugar, and kosher salt. Stir to mix.

Gently fold the dry ingredients into the wet mixture until just combined; don't over-mix.

In a clean bowl, whip the egg white until frothy and soft peaks form. Fold into the pancake batter gently.

Preheat a non-stick skillet or griddle over medium heat and melt a small pat of butter. Pour 1/3 cup of batter for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

To make the syrup, boil water and sugar, then whisk in a mixture of orange juice and cornstarch. Simmer until thickened.

Serve the pancakes stacked on plates, drizzled with warm creamy orange syrup.