In a bowl, place the flour, sugar, baking soda, baking powder and salt and mix to combine. 

In another bowl, add the egg, buttermilk, butter and vanilla extract and whisk until well combined. 

Slowly add the dry ingredients to the wet ingredients and whisk to combine. 

Fold in the fresh strawberries.

Generously grease a non stick skillet with butter. 

Heat the skillet over medium low heat until hot.

Drop ¼ cup of batter for each pancake onto the hot skillet. 

Cook until small bubbles begin to form on the top. 

Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.

Serve warm with extra strawberries.