For the Honeyed Peaches: Melt 3 tbsp butter in a pan and cook the sliced peaches for 2-3 minutes. Add the remaining syrup ingredients (honey, brown sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla, cinnamon, pinch of salt, and optional bourbon/dark rum) and simmer for 5-7 minutes until the peaches are tender and the syrup has thickened.
For the Pancakes: In a large bowl, whisk together the dry ingredients: flour, 2 tbsp sugar, baking powder, baking soda, and 0.75 tsp kosher salt. In a separate bowl, mix the ricotta, buttermilk, milk, egg yolks, 2 tsp lemon zest, 2 tbsp lemon juice, 1 tsp vanilla, and 3 tbsp melted butter. In another clean bowl, whip the egg whites to soft peaks. Combine the wet ingredients with the dry ingredients, mixing just until combined. Gently fold in the whipped egg whites. Cook 1/4-cup portions of batter on a buttered skillet over medium-low/medium heat for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes until golden brown and cooked through. Serve the pancakes warm with the honeyed peach syrup.
