Combine the ricotta and squash puree in a large bowl and stir to combine. Measure in the whole milk, maple syrup, butter, and vanilla extract and stir to combine again. Finally, crack and separate the eggs, adding the yolks into the ricotta mixture.

Add in the dry ingredients and stir until incorporated. Finally, take the egg whites and using a stand mixer or hand mixer, beat the egg whites until stiff peaks form. Take about ¼ of the egg whites and stir that into the batter to lighten then carefully fold in the remaining egg whites.

Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 2-3 minutes (until the pancakes begins to bubble slightly). Flip and let cook for another 1-2 minutes until pancake is cooked through.

Serve with your choice of toppings such as butter, candied nuts, and/or maple syrup.