Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
2. In another bowl, whisk together 2 large eggs, 1 3/4 cups buttermilk, and 1/4 cup melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it's okay if there are a few lumps.
4. Let the batter rest for about 10 minutes to allow the gluten to relax, which will help make the pancakes fluffier.
5. While the batter is resting, prepare the strawberries by slicing 1 cup of fresh strawberries and tossing them with 1 tablespoon of granulated sugar to enhance their sweetness. Let them sit for about 5 minutes.
6. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
7. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and fluffy.
9. Repeat with the remaining batter, adding more butter to the skillet as needed.
10. Serve the pancakes warm, topped with the sweetened strawberries, a sprinkle of chopped pecans, and a drizzle of maple syrup.