In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until well combined.

Create a well in the center, and crack in one egg. Pour in 1 cup of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix until the batter is smooth, ensuring there are no lumps.

Gently fold in 1 cup of chopped fresh strawberries into the pancake batter.

Preheat a non-stick frying pan or griddle over medium-high heat. Lightly grease the surface with oil or butter.

Pour approximately ¼ cup of the batter onto the heated pan for each pancake. Let them cook undisturbed for 1-2 minutes until edges set and bubbles form on the surface.

Carefully flip the pancakes using a spatula, cooking for another 1-2 minutes until lightly browned on the other side.

Once cooked, remove pancakes from the pan and serve warm. Stack high and top with maple syrup, whipped cream, or powdered sugar.