Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk everything together until evenly combined.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula until just combined. A few small lumps are perfectly fine. Avoid overmixing, as this can make the pancakes dense.

Gently fold the chopped fresh strawberries into the batter. Distribute them evenly without stirring too much. Let the batter rest for about 5 minutes while the skillet heats.

Place a nonstick skillet or griddle over medium-low heat. Lightly grease it with butter or oil. Allow the cooking surface to heat evenly before adding the batter.

Pour approximately ¼ cup of batter onto the warm skillet for each pancake. Cook for 2–3 minutes, or until small bubbles appear on the surface and the edges begin to look set.

Carefully flip each pancake and cook the other side for another 1–2 minutes, until golden brown and cooked through. Adjust the heat if the pancakes brown too quickly.

Transfer the cooked pancakes to a serving plate. Repeat with the remaining batter, lightly greasing the skillet as needed. Serve warm with butter, maple syrup, and additional fresh strawberries.