In a large mixing bowl, whisk together 1 cup of ricotta cheese, 2 egg yolks, 1/2 cup of whole milk, 1/4 cup of freshly squeezed orange juice, 1 tablespoon of orange zest, and 1 teaspoon of vanilla extract until smooth.

In a separate bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 tablespoons of granulated sugar, and 1/4 teaspoon of kosher salt. Stir gently until well incorporated.

Gently fold the dry ingredients into the ricotta mixture until just combined.

In a clean bowl, whip 1 egg white until soft peaks form, then gently fold it into the batter.

Preheat a non-stick skillet over medium heat. Add a small pat of butter and melt it.

Pour 1/3 cup of pancake batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.

In a small saucepan, combine 1/2 cup of water and 1/2 cup of granulated sugar, bringing to a boil. Mix together 1/4 cup of orange juice with 1 tablespoon of cornstarch and whisk into the boiling syrup.

Serve the pancakes stacked high on a plate and generously drizzle with the creamy orange syrup.