Using a stand or hand mixer, mix ricotta, 3 egg yolks, lemon zest and juice together until creamy. Add vanilla and milk then mix until combined.
In a separate bowl, whisk together flour, sugar, baking soda, baking powder and salt. Slowly add it to ricotta mixture until just combined. Do not overmix.
In a separate bowl, using a hand mixer or whisk, beat 3 egg whites until soft peaks form. Carefully fold into pancake mixture.
To make pancakes, add butter to griddle or pan over medium-high heat, then add about 1/3 cup batter for each pancake. When edges start to bubble, flip and cook until other side is browned. Makes about 24 pancakes.
To make blueberry syrup, add blueberries, sugar, and ½ cup water to a sauce pan. Heat to medium and bring to boil. Make a slurry by mixing 2 tablespoons cold water and cornstarch. Pour into blueberries and stir to combine. Reduce heat to low and simmer for 5 minutes. If desired, use an immersion blender to make smooth. Pour into a container until ready to serve. Keeps in fridge for one week.