Preheat oven to 200°F.
In large bowl, beat half of the ricotta and cream until whipped, about 3 minutes. Stir in the lemon zest, egg yolks, buttermilk, remaining ricotta and honey. Set in fridge until ready to use.
In another large bowl, beat egg whites until they have stiff peaks, which should take about 5 minutes.
In small bowl, whisk together flour, cinnamon, baking soda and salt .Add flour mixture to the ricotta mixture and stir until just combined.
Slowly stir in the egg whites until just combined, which lightens the batter. If using apples for filling, stir in at this point.
Heat a large skillet over medium heat and coat with butter. Pour 1/4 cup of the batter into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes or until golden brown. Wipe skillet and repeat process. Keep the pancakes in the oven until all are ready to eat.
Top with bacon butter, maple syrup and toasted walnuts. If you didn't add apples to batter, top pancakes with it.