Prepare the strawberries:
In a small bowl, toss the sliced strawberries with sugar (if using). Set aside to macerate while you prepare the pancakes.

Make the batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and mix gently until just combined — do not overmix. The batter will be slightly lumpy.

Cook the pancakes:
Heat a non-stick pan or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.

Serve:
Stack the pancakes on a plate, top with the sugared strawberries, and add whipped cream, syrup, or Greek yoghurt if desired.

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