1. 1. Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined. This ensures even distribution of the leavening agents.

2. 2. Mash the banana: In a separate medium bowl, mash the ripe banana thoroughly with a fork until it’s mostly smooth with a few small lumps remaining. A very ripe banana will be easier to mash and will provide more natural sweetness.

3. 3. Combine wet ingredients: To the mashed banana, add the milk, egg, melted butter (or vegetable oil), and vanilla extract. Whisk these wet ingredients together until they are fully incorporated and the mixture is smooth.

4. 4. Mix wet and dry ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It’s crucial not to overmix; a few lumps in the batter are perfectly fine and will result in tender pancakes. Overmixing develops gluten, leading to tough pancakes.

5. 5. Fold in strawberries: Gently fold the diced fresh strawberries into the pancake batter. Distribute them evenly throughout the mixture without crushing them too much.

6. 6. Heat the griddle: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, it’s hot enough.

7. 7. Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake. The edges should look set before you flip them.

8. 8. Serve warm: Transfer the cooked pancakes to a plate and serve immediately. You can keep them warm in a low oven (around 200 F) while you cook the remaining batter.