In a large bowl, whisk together the egg yolks, ricotta, sugar, and lemon zest. Add the whole wheat flour and stir until just combined.

In a separate bowl or the bowl of a stand mixer, whisk the egg whites and salt until stiff peaks form, about 5 minutes. Whisk about a quarter of the egg whites into the ricotta batter to loosen it, then carefully fold in the remaining egg whites until just incorporated.

Preheat the oven to 200ºF and place a baking sheet inside to keep warm. Heat a cast-iron skillet or griddle over medium heat and add enough butter to coat the bottom. Ladle 1/4-cup portions of batter onto the skillet and cook until golden brown, about 2 minutes per side. Transfer finished pancakes to the warm baking sheet and repeat with the remaining batter, adding more butter as needed.

Once all pancakes are cooked, make the syrup. Cut the pomegranate into quarters and remove the seeds. Transfer a little more than half the seeds to a blender or food processor and blend until just broken, then push the juice through a fine-mesh sieve. Combine 1/4 cup of the juice with the maple syrup in a small saucepan and heat over medium-low until warmed through. Pour over the pancakes and sprinkle with the remaining seeds, if desired.