In a large bowl whisk together the dry ingredients: flour, sugar, baking soda.
Crack eggs, one at a time, into a small bowl, checking for any shells.
In a medium bowl whisk together the wet ingredients: milk, ricotta cheese, eggs and vanilla.
Pour the wet ingredients into the dry ingredients and mix until fully combined, but do not overmix.
Heat a large skillet over medium heat. Spray well with non-stick cooking spray.
Pour ¼ cup batter per pancake into pan. Cook until the tops are covered in bubbles and the edges begin to crisp. Flip and cook for another 2 minutes until cooked through.
While pancakes cook, make the topping.
In a medium bowl combine yogurt, honey, vanilla extract and cinnamon. Mix well.
Serve: 2 pancakes, 2 tablespoons yogurt topping, 1/3 cup sliced strawberries per serving.
Serving Size 2 pancakes, 2 tbsp yogurt topping, 1/3 cup sliced berries
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.