Whisk together the dry ingredients (flour, sugar, baking powder, salt) in a small bowl and set aside.
In a large mixing bowl, combine the ricotta, egg yolks, buttermilk, vanilla. Mix until well blended.
In a small bowl, beat the egg whites using an electric mixer, until medium-stiff peaks are formed. The egg whites should look like soft serve and hold a small, loose peak when the beater is lifted from the bowl. Avoid getting the whites too stiff or they won't incorporate into the batter.
Add the dry ingredients into the wet, mixing until just combined and no lumps are formed.
Take about 1/3 of the egg whites and combine them into the batter; this will lighten the batter up for the remaining whites to be folded in until just combined. Try not to knock too much air out.
Fold in the egg whites and allow the mixture to sit in the fridge for 10 minutes.
Heat a skillet over medium heat with about a tablespoon of canola oil or another oil with a decent smoke point. In about 1/3 cup potions spoon the batter into the center of the pan.
Once bubbles start to break through, flip the pancake and cook for another minute or two.
Occasionally wipe out the skillet and add fresh oil.
Serve immediately with your favorite fruit topping. This recipe is served with kumquat compote. Any fruit, syrup, or powdered sugar will complement these pancakes perfectly.