In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt.
1 ½ cups flour, 1 ½ Tablespoons sugar, 1 Tablespoon baking powder, ½ teaspoon salt
Add the melted butter, buttermilk, vanilla, and egg to the bowl and whisk to make a smooth, thick batter.
3 Tablespoons melted butter, 1 cup buttermilk, 1 teaspoon vanilla extract, 1 egg
Let the batter sit for about 10 minutes to rest. Resting the batter will allow the flour to absorb some of the liquids, making the flour more tender. This will give you fluffier, softer pancakes.
Stir in the chopped strawberries. Just one or two stirs will do, you don’t want to over mix or the batter will start to turn pink.
1 cup chopped strawberries
Brush about a teaspoon of vegetable oil across the bottom of a medium sized skillet and heat over medium heat.
vegetable oil
Scoop ½ cup of the strawberry pancake batter into the skillet to form a pancake.
Cook the strawberry pancake for about 3 minutes. You will start to see small bubbles pop up across the top of the pancake. When you see the bubbles burst, it is time to flip the pancake.
Cook the pancake for another 2 minutes. Then, remove it from the pan and enjoy while warm!
Repeat the cooking process with the remaining pancake batter.