1. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl whisk buttermilk, egg, melted butter, and vanilla extract.

3. Pour wet ingredients into dry ingredients and whisk until just combined; batter should be slightly lumpy.

4. Fold in diced strawberries and chocolate chips gently with a spatula.

5. Let batter rest for 5 to 10 minutes to hydrate and form air bubbles.

6. Preheat a nonstick skillet or griddle over medium heat and grease lightly.

7. Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form and edges set, about 2 to 3 minutes.

8. Flip pancakes and cook for another 1 to 2 minutes until golden and cooked through.

9. Keep cooked pancakes warm in a 200°F oven until ready to serve.

10. Serve stacks with butter, syrup, and desired toppings.