While the bacon is cooking, be working on the pancakes. Separate the egg yolks from the whites. Beat the egg whites with a handheld electric mixer or stand mixer until stiff peaks form, about 5 minutes.
Meanwhile, combine the ricotta, buttermilk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the flour, baking soda, brown sugar, and salt to the ricotta and buttermilk milk mixture, stirring gently until just combined.
Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
Keep the pancakes warm in a 250 degrees oven while you make the eggs.