Add the dry ingredients – flour, sugar, baking powder, baking soda, and salt – to a large bowl. Whisk together until thoroughly mixed.
Add the ricotta, whole egg, egg whites, lemon juice and zest, and canola oil to another bowl. Whisk together until thoroughly combined.
Fold the ricotta mixture into the dry ingredients slowly, mixing only just enough to incorporate the flour. Do not over mix. The batter should be thick and somewhat lumpy.
Heat a skillet to a medium heat, and spoon about a quarter of the batter into the skillet when it’s hot.
Cook about 2 minutes, and then flip and cook the other side.
To make the topping, combine the honey and yogurt, mixing thoroughly.
Top the pancakes with the yogurt and sprinkle with lemon zest.