Zest your orange until you have two teaspoons. Add the zest to a medium mixing bowl.
Add the flour, sugar, baking powder, baking soda and salt to the bowl. Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to the dry ingredients.
Add the milk, oil and orange extract to your bowl and whisk just until blended. The batter should still be lumpy.
Heat an 8-inch skillet over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle. Spray the pan with cooking spray.
Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter. After 30 seconds, place 9-12 chocolate chips, pointy-side down, onto the batter.
Flip each pancake when bubbles form and burst on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove the cooked pancake to a plate or platter and cover with foil while you make the rest of the pancakes.
Wipe out any chocolate left in the pan/griddle with a damp paper towel before making the next pancake, so the chocolate doesn't burn. Spray the pan with cooking spray each time before adding batter to the pan.
Serve the pancakes with butter and syrup. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.
I used to make these with white whole wheat flour, but now I prefer them with all-purpose flour. You could try a combo of half whole wheat and half all-purpose flour, if you wish.
I like to add chocolate chips to each pancake after 30 seconds of cooking, instead of mixing them into the batter. This allows control over how many chips are in each pancake and prevents the chocolate from burning.