In a bowl, whisk the ricotta until smooth.

Add the two yolks and one egg white, milk, 1/2 cup orange juice, 1 tablespoon orange zest, and vanilla; whisk until well combined and glossy.

In a separate bowl, sift together the flour, baking powder, baking soda, 2 tablespoons granulated sugar, and kosher salt.

Fold the dry ingredients into the wet mixture gently. Add up to 1/2 cup water a tablespoon at a time if the batter feels too dense.

Let the batter rest 5–10 minutes while preheating a nonstick skillet or griddle over medium heat.

Melt a little butter and wipe the surface so each pancake gets a slight butter kiss.

Spoon 1/4–1/3 cup batter per pancake onto the skillet. Cook until edges set and bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes until golden and puffed.

Keep pancakes warm in a low oven if making a batch.

In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water over medium heat; stir until sugar dissolves.

Mix 1 tablespoon cornstarch with a splash of cold water to make a smooth slurry. Stir the slurry into the sugar syrup.

Add the 1 teaspoon additional orange zest and simmer gently until slightly thickened and glossy, about 2–4 minutes.

Whisk in 1 tablespoon butter if using, for silkiness. Taste and adjust sweetness or zest to your liking.

Stack pancakes three high, spoon warm orange syrup over the stack.

Finish with a pat of butter, an extra sprinkle of orange zest, and add a dollop of ricotta or whipped cream and fresh orange segments.

Serve immediately while pancakes are warm and syrup still glistens.