Whisk together dry ingredients including flour, sugar, baking powder, cinnamon, and salt in large bowl until well combined.
In a separate mixing bowl, whisk together the ricotta cheese, milk, eggs, orange zest, and vanilla until well combined.
Make a well in the center of the dry ingredients. Pour in wet ingredients into well then whisk until just combined. Stir in chocolate chips.
Melt some butter in large nonstick skillet or griddle over medium heat. Spoon about 1/2 cup batter (or 1/4 cup or less for smaller pancakes). Cook about 2-4 minutes per side or until bubbly on top and golden brown underneath, flip pancakes and cook an additional 2-4 minutes or until golden brown underneath and cooked through. (Reduce cooking time if making smaller pancakes.)
Top pancakes with your favorite toppings.
SNAPPY NOTES: This recipe makes about 6-7 large pancakes or 12+ small pancakes. You can make any size you'd like but be sure to adjust cooking time. SNAPPY SUBSTITUTIONS: Instead of vanilla extract you could use almond extract or Fiori di Sicilia. Instead of or in addition to the chocolate chips you could add chopped pistachios.
Keywords: Mother's Day Brunch idea, National Pancake Day