Whisk together flour, baking powder, sugar, and salt in a medium bowl.
Combine ricotta, buttermilk, egg yolks, and vanilla in a large bowl. If your ricotta seems to be to wet with a lot of liquid, strain it in a mesh strainer for 10-20 minutes before mixing it in.
Add the dry ingredients to the ricotta/buttermilk mixture, whisk until just combined.
Beat the egg whites with a handheld electric mixer until stiff.
Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a rubber spatula.
Melt a small amount of butter in a non-stick pan, medium heat.
Add about ½ cup of the batter into the hot pan. Cook about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.
Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve them with maple syrup and/or some fruit.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/ricotta-buttermilk-pancakes/