Begin by hulling and slicing fresh strawberries into bite-sized pieces. In a medium bowl, mix the sliced strawberries with a sprinkle of granulated sugar and let them macerate for at least 30 minutes.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.

In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.

Gently fold the wet ingredients into the dry mixture until just combined.

Allow the pancake batter to rest for about 5 to 10 minutes.

Preheat a greased griddle or non-stick frying pan over medium heat.

Pour batter onto the griddle, leaving space between each pancake. Cook until bubbles appear, then flip and cook until golden brown.

Stack the pancakes and top with macerated strawberries, whipped cream, or maple syrup.