Drain the ricotta: If your ricotta looks watery, spoon it into a fine-mesh strainer set over a bowl and let it drain for 15–30 minutes. This prevents a runny cream and heavy batter.

Make the cannoli cream: In a bowl, whisk the drained ricotta, mascarpone, powdered sugar, vanilla, orange zest, and cinnamon until smooth. Fold in mini chocolate chips. Cover and chill. The cream will thicken and set while you cook the pancakes.

Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

Mix the wet ingredients: In a separate bowl, whisk milk, drained ricotta, egg, melted butter, vanilla, and orange zest until mostly smooth. A few small ricotta flecks are fine.

Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry streaks remain. If the batter feels too thick to spoon, add 1–2 tablespoons milk. Do not overmix—lumpy is okay.

Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. When a drop of water skitters across the pan, you’re ready.

Cook the pancakes: Scoop 1/4 cup batter per pancake. Immediately sprinkle a few mini chocolate chips on each round so they adhere as the bottom sets. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden and puffed. Adjust heat as needed to prevent scorching.

Keep warm: Transfer cooked pancakes to a 200°F (95°C) oven on a wire rack set over a sheet pan. This keeps them fluffy instead of soggy.

Assemble: Stack 2–3 pancakes per plate. Spoon a dollop of cannoli cream between layers and on top. Finish with more mini chips, chopped pistachios, a dusting of orange zest, and a few crushed waffle cone crumbs for crunch.

Serve: Drizzle with maple syrup or warm honey. Serve immediately while the pancakes are hot and the cream is cool and silky.