In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, salt, cinnamon, cloves.
In another bowl, whisk together all the wet ingredients - ricotta, buttermilk, milk, eggs, and vanilla.
Combine the wet and dry ingredients in one bowl. Add the chocolate chips to the bowl, then fold the batter together until you see no dry flour.
Let the batter rest for 10 minutes.
Heat up a griddle to 375F. Or heat a large nonstick skillet on medium heat.
Lightly grease the griddle or skillet by brushing it with a little vegetable oil.
Pour the batter on the griddle by 1/3 - 1/2 cup amounts for mid-sized pancakes.
Cook the pancakes on the first side until small bubbles appear on the surface, then flip and continue cooking on the opposite side until golden brown.
Serve with macerated strawberries and any other toppings of your choice.