In a medium bowl, whisk together the egg yolks and sugar until well blended. Add the orange zest, vanilla, and cinnamon, and mix well. Stir in the pumpkin puree and ricotta cheese until mixture is smooth and evenly blended. Stir in the flour and baking powder.

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the pumpkin batter, just so the mixture is combined.

Heat a pancake griddle (spray with nonstick cooking spray if needed) on medium heat. Drop small dollops of the batter onto the griddle. Cook until golden brown, for two to three minutes, then flip and cook the other side.

Serve immediately with fresh berries and cream or syrup if desired.