1. 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 evenly distributed. This ensures your pancakes rise properly.

2. In a separate medium bowl, lightly beat the large egg. Then, add the milk, melted butter, and vanilla extract. Whisk these wet ingredients together until they are well combined.

3. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a whisk or a wooden spoon until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable.

4. Gently fold the diced fresh strawberries into the pancake batter. Distribute them evenly throughout the mixture without crushing them too much.

5. Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by dropping a small amount of water on it; if it sizzles and evaporates quickly, it’s hot enough.

6. Pour about ¼ 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.

7. Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, greasing the griddle lightly between batches if needed.

8. Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.