Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.