In a large bowl, whisk together the ricotta, milk, eggs, melted butter, and vanilla until smooth. 

Next add the flour, sugar, and baking powder. Whisk just until no large lumps remain. 

Add the chocolate chips and fold them gently into the batter. 

Preheat a large nonstick skillet or griddle over medium heat. Grease it with butter or nonstick cooking spray. 

Spoon ¼ cup-sized pancakes onto the skillet (making sure not to overcrowd the pan) and cook for 2-3 minutes per side. You’ll know the pancakes are ready to flip when they start to bubble on top and turn golden brown around the edges. 

Repeat steps 4 and 5 with the remaining pancake batter. 

Serve immediately, topped with your favorite garnishes. Store any leftover pancakes in an airtight container in the fridge for up to three days.