Lemon Ricotta Poppy Seed Pancakes

In a large bowl, whisk together flour, baking powder, sugar, salt, and poppy seeds.
In a separate bowl, mix ricotta, milk, egg yolks, and lemon zest until smooth.
Combine the wet ingredients with the dry ingredients, stirring gently until just combined. Do not overmix.
In another clean bowl, beat egg whites until stiff peaks form.
Carefully fold the whipped egg whites into the batter, preserving as much air as possible to keep the pancakes fluffy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings such as maple syrup, fresh berries, lemon curd, or powdered sugar.