Step 1

Make the Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, lemon juice, and water. Stir and cook for 5-7 minutes, until the strawberries release their juices and soften.

Step 2

Stir in the cornstarch mixture and continue cooking for 1-2 minutes, until it reaches a syrupy consistency. Remove from the heat and stir in the vanilla extract. Set aside to cool.

Step 3

Make the Pancakes: In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing - a few lumps are okay. Set aside to rest for 10 minutes.

Step 5

While the batter rests, hull and dice the strawberries. Spread them over paper towels to dry slightly, then fold them into the batter just before cooking.

Step 6

Warm a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.

Step 7

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and fully cooked through.

Step 8

Serve the pancakes with the warm strawberry sauce and whipped cream, if desired. Enjoy!