In a mixing bowl, whisk together flour, baking powder, sugar, and salt.

In another bowl, combine milk, eggs, and melted butter until well mixed.

Gradually add wet ingredients to dry ingredients while stirring gently to avoid overmixing.

Fold in half of the sliced strawberries into the batter.

Preheat a skillet over medium heat, lightly greased with butter or oil.

Pour about half a cup of batter per pancake onto the skillet. Cook until bubbles form (2-3 minutes), then flip and cook until golden brown.

Serve stacked high with remaining strawberries and your choice of syrup or whipped cream.