Clean and dry the strawberries. Cut into small cubes.
Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon then sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes). Whisk until just combined. The batter can have small lumps, don’t overmix it.
Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
Cook the pancakes for about a minute or until you see they puffed up slightly. Place about 1-2 tablespoons of chopped strawberries on each pancake (don't add too much). Press the strawberries slightly into the batter.
Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Serve with whipped cream and fresh strawberries.
Enjoy!