Drain the ricotta: If your ricotta looks wet, place it in a fine-mesh strainer over a bowl for 30–60 minutes, or spread it on paper towels and pat dry. This step keeps the filling thick and creamy.

Make the filling: In a bowl, whisk ricotta, mascarpone, powdered sugar, vanilla, orange zest, cinnamon, and a pinch of salt until smooth. Fold in mini chocolate chips. Cover and chill while you make the pancakes.

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

Mix wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.

Combine batter: Pour wet into dry and stir gently until just combined. A few small lumps are fine. If too thick, add 1–2 tablespoons more buttermilk. Do not overmix.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Cook pancakes: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more. Adjust heat as needed to prevent over-browning.

Assemble: Spread or pipe a generous spoonful of cannoli filling between pancakes to make a short stack, or dollop on top. Sprinkle extra chocolate chips and dust with powdered sugar. Add a light drizzle of honey or syrup if you like, and finish with pistachios or zest.

Serve immediately: Pancakes are best hot off the pan with cool, creamy filling.