In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, mix the buttermilk, egg, and melted butter until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Gently fold in the sliced strawberries.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook for another 1-2 minutes until golden brown.

Repeat with the remaining batter, greasing the skillet as needed.