In a large bowl, sift together the flour, baking soda and salt. Set aside.
In a medium bowl, whisk the egg whites until a soft peak forms. Set aside.
In a separate medium bowl, whisk together the buttermilk, egg yolks, sugar, ricotta cheese and zest.
Make a well in the dry mixture, and add the egg yolk mixture. Mix everything together, until just combined. A few lumps will remain. Gently fold the egg white mixture into the bowl.
Heat a skillet to medium-low heat. Drop pancakes by the ¼ cup, and cook for about 4 minutes on one side. Flip and cook for an additional 1-2 minutes.
Make the quick orange syrup
As you are cooking the pancakes, make the orange syrup. Mix everything together in a small saucepan and simmer for 15 minutes. Remove from heat and allow to cool slightly before serving with the orange and ricotta pancakes.