Drain the ricotta. If the ricotta looks wet, spoon it into a fine-mesh strainer lined with paper towels and let it drain for 20–30 minutes. This keeps the filling thick and not runny.

Make the filling. In a bowl, whisk the cold heavy cream to soft peaks. In another bowl, stir the ricotta, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Gently fold in the whipped cream, then fold in the mini chocolate chips. Cover and chill while you make the pancakes.

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

Mix the wet ingredients. In a separate bowl, whisk egg, buttermilk, vanilla, orange zest, and melted butter. If the butter clumps, let the mixture sit for a minute and whisk again.

Combine gently. Pour the wet mixture into the dry. Stir just until you don’t see dry flour. The batter should be slightly lumpy. If it feels too thick, add a splash of buttermilk. Fold in mini chocolate chips if using.

Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. You want the pan hot enough that a drop of water sizzles, but not smoking.

Cook the pancakes. Scoop about 1/4 cup batter per pancake. Cook until the edges look set and bubbles form on top, 1–2 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Adjust heat as needed to prevent burning.

Assemble. Spread or pipe a generous layer of ricotta filling between warm pancakes to create stacks, or serve the filling on the side for spooning. Dust with powdered sugar and finish with pistachios and extra chips, if you like.

Serve. Enjoy warm, with a light drizzle of honey or chocolate sauce for an indulgent touch.