To prepare pancake batter, combine flour, baking soda, sugar and salt in a large bowl and make a well in the centre. Whisk milk, eggs and ricotta together in a jug. Gradually whisk the milk mixture into the flour until all ingredients are combined.
Heat a large fry-pan (preferably non-stick) over medium heat. Spray the pan with oil cooking spray. Add ¼ cup of batter and cook for 3-4 minutes, until bubbles appear on the surface. Flip the pancake and cook for a further 1-2 minutes, until cooked through. Transfer to a plate and cover with tinfoil to keep warm. Repeat with remaining batter.
While pancakes are cooking, combine pears, water and sugar in a small pot over medium heat. Cook for 2-3 minutes, until sugar dissolves. Stir through cinnamon and ginger and cook for a further 3-4 minutes until pears are tender.
To serve, divide pancakes between plates, top with pears and drizzle with pear cooking syrup.