In a large bowl, sift together the flour, baking powder and salt. If you do not have a sifter or fine mesh strainer, lightly whisking the flour mixture works will aerate it resulting in light and fluffy pancakes. Set aside.
In a smaller bowl or large measuring cup, combine the honey, milk, egg, butter and vanilla extract.
Make a well in the center of the flour mixture and pour in the liquid mixture.
Stir until combined. It is okay for there to be some small lumps. These will dissolve during the cooking process.
Heat a lightly oiled pan or griddle over medium-high heat. Pour or scoop the batter into the pan using approximately 1/4 cup for each pancake. If you are using chocolate chips, add them to the batter before pouring into the pan. If they are added to the top of the pancakes, they will burn when the pancakes are flipped.
Flip the pancakes when bubbles start to form on the top. You may need to turn down the heat to medium or medium-low if they are too brown. Cook for a few more minutes until lightly browned on both sides.