Whisk the flour, baking powder, salt, and sugar together in a large bowl.

Combine the milk and egg in a medium-sized bowl.

Add the wet ingredients mixture to the dry ingredients, and gently stir until combined.

Stir in the melted butter and vanilla extract.

Heat the frying pan, skillet or griddle over medium-low heat.

Once heated, lightly grease the skillet with a small amount of butter, nonstick cooking spray or cooking oil.

Pour the batter on a lightly oiled pan using a measuring cup or a ladle. For consistent-sized pancakes, use a ladle or a measuring cup to pour the batter. A 1/4 cup measure works well for medium-sized pancakes.

Pour the batter slowly and steadily into the center of the skillet. The batter will spread out naturally into a round shape.

Then add pieces of strawberries on top.

Let the pancake cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Carefully slide a spatula under the pancake and flip it over. Cook for another 1-2 minutes on the other side, until golden brown.