Heat a large frying pan over medium-low to medium heat . When it's hot enough, a drop of water will skitter across the surface, evaporating immediately. Grease the pan with oil or butter.
In one bowl, whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
In another bowl, whisk together the eggs, buttermilk and vanilla until light and foamy. Whisk in the melted butter.
Add the dry ingredients to the wet ingredients, stirring just to combine. Gently stir in the chopped strawberries. Don't over mix, a few lumps are fine.
Pour the batter in 1/4 cupfuls onto prepared pan.
Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more strawberries and whipped cream if desired.