In a large bowl, combine ricotta cheese, milk, egg yolks, sugar, and vanilla extract. Mix until smooth.

In another bowl, whisk together the flour, baking powder, and salt.

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

In a separate clean bowl, use an electric mixer or whisk to beat the egg whites until stiff peaks form.

Fold the beaten egg whites gently into the batter, being careful not to deflate them.

Heat a non-stick skillet or griddle over medium heat and add a little butter.

Spoon about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden and cooked through.

Repeat with the remaining batter, adding more butter to the skillet as needed.

Serve the pancakes warm with your choice of toppings.