In a mixing bowl, combine the all-purpose flour, 3 tablespoon of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.

In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5tbsp) to release their juices. Set aside for a few minutes.

Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.

Gently fold in the strawberry mixture into the pancake batter.

Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake.

Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.