In a medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring frequently. Remove from heat and mix in the orange zest. Let to cool. The syrup will thicken as it cools.
Preheat oven to 200 degrees.
In a medium bowl, blend flour, baking soda, baking powder and salt. Set aside.
In a small saucepan, heat milk and butter over medium-low heat, until butter is melted. Remove from heat and let cool slightly. Mix the orange juice into the milk mixture and set aside.
In the bowl of an electric mixer, beat the egg whites until they begin to bubble. Add 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
In a large bowl, whisk egg yolks with 2 tablespoons sugar until light and creamy. Whisk in the orange zest and vanilla. Whisk in a quarter of the milk mixture, then whisk in the remaining milk mixture until smooth. Slowly add flour mixture, stirring only until dry ingredients are moist but still lumpy. Do not overmix. Using the rubber spatula, fold the egg whites into the batter until just combined. Finally slowly mix in the ricotta cheese. The batter will be lumpy.
Heat a large nonstick frying pan over medium heat until hot. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top. Carefully flip over and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Continue making pancakes until batter is gone. Transfer pancakes to a baking sheet and keep warm in oven until enough are cooked to serve. Serve warm with honey orange syrup.