1. Preheat a pancake griddle or pan to medium heat. In one large mixing bowl, sift together the flour, baking powder, salt, baking soda and sugar. In another bowl, whisk together the eggs and honey. Add the butter, followed by 1 3/4 cups of buttermilk and vanilla extract, whisking to combine. Reserve 1 1/2 cups of batter in a separate bowl, then add the cocoa powder and remaining buttermilk. Stir to combine, then add the chocolate chips.
2. Grease the pancake griddle or skillet with butter, then spray the inside of a heart-shaped cutter with non-stick spray. Place the cutter down on the griddle, then add a tbsp of the plain batter to the inside of the heart, spreading it around a bit with a spoon. Cook for a couple of minutes, then clip the cutter over and release it from the heart, cooking the other side of the heart for an additional minute. Repeat with remaining plain batter. Set the hearts aside.
3. Using 1/4 or 1/3 cup measuring cup, scoop some of the chocolate batter on to the griddle and cook the chocolate pancakes for a few minutes on one side, before flipping and cooking for an additional minute on the other side. Once the pancakes are cooked, remove them to a cutting board or plate, and using the same heart-shaped cutter you used for the plain hearts, cut a heart shape out of the center of each of the chocolate pancakes. Remove the middle, then swap it for a plain colored heart to create the multi-colored effect. Serve the pancakes immediately with maple syrup!

Leftover pancakes can be stored in an airtight container at room temperature for 2-3 days, in the fridge for 3-4 days or in the freezer for up to 2 months.