To make the syrup, combine the honey, vanilla, vanilla bean seeds + pods and salt in a small sauce pot gently simmer over low heat for 5-15 minutes. You just want to warm the honey and infuse it with the vanilla. Remove from the heat and set aside (I like to keep it slightly warm).
In a large bowl add the buttermilk, eggs, vanilla, melted butter, honey and lemon zest. Whisk to combine. Add the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the nuts and chocolate chips. Allow the batter to sit 10-15 minutes at room temperature.
Heat a skillet or griddle over medium heat and grease well with butter or cooking spray. Using a 1/4 cup measure, spoon batter into rounds. If desired sprinkle a few more nuts + chocolate chips on top of the pancakes (I always do). Cook the pancakes until bubbles form on top, about 2-3 minutes. Flip and cook for another minute or two more. Repeat with remaining batter.
Serve the pancakes warm, with a pat of butter and drizzled with the vanilla honey syrup. Garnish with strawberries and lemon zest.