In a large bowl, beat egg whites with an electric mixer until foamy. Add a pinch of salt, and beat further until stiff peaks form.
Place ricotta cheese, egg yolks, and milk (or buttermilk) in a large bowl and mix. Gradually add flour into the mixture, making sure not to over-mix.
Mix in 1/3 of the beaten egg whites into the batter with a rubber spatula. Gently fold in the rest of the egg whites a bit at a time, making sure not to lose the volume.
Preheat a large skillet or a griddle over medium heat. Once hot, melt butter or vegetable oil and wipe off with a paper towel. Scoop approximately 1/4 cup of batter onto the griddle and cook until golden, about 2 minutes. Flip and cook until golden on the other side. Repeat with the rest of the batter.
Melt a slice of butter on top of the hot ricotta pancake, garnish with several slices of the maple-pear compote, and sprinkle pomegranates, toasted walnuts, and thyme sprigs. Drizzle maple syrup all over and serve.