In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until combined. Set aside.
In a second medium-sized bowl, whisk together milk, egg, and vanilla extract.
Add the melted butter slowly into your wet ingredients while whisking. stirring until well-combined. The butter may curdle if the other ingredients are cold but that’s ok.
Pour wet ingredients into dry ingredients and use a spatula or wooden spoon to stir until just combined. Do not overmix your pancake batter or your pancakes will be flat. A few lumps are ok. Fold in chopped strawberries.
Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat.
Heat skillet for 5 minutes before adding first pancakes. Batter needs to rest for a anyway and will help with pancakes rising. To test I’d the skillet is hot enough I like to drop a few drops of water in the center of the skillet to see if it sizzles. Then ladle pancake batter into pan about 1/3 cup of batter per pancake. Cook 3-4 pancakes at once.
Allow pancake to cook until edges begin to appear dry and bubbles in batter begin to burst. Using a pancake spatula, carefully check underside to see if the pancake is golden brown. Then turn pancake over and continue to cook several more minutes until pancake is golden brown- about 1-2 minutes longer. Keep pancakes warm on a plate covered by another plate or in a warm 200oF on a heat proof plate.
Repeat with remaining batter. You may need to spray the pan between each batch of pancakes.
Serve warm topped with butter and maple syrup. Or top with additional strawberries and whipped cream!