01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - Whisk milk, eggs, melted butter, and vanilla extract in a separate bowl until fully combined and smooth.
03 - Pour wet ingredients into dry ingredients. Fold gently until just combined; the batter should remain slightly lumpy. Avoid overmixing to prevent dense pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with additional butter as needed.
05 - Pour batter into heart-shaped molds or free-form with a spoon. Cook for 2 minutes until surface bubbles appear, then flip and cook 1-2 minutes longer until golden brown.
06 - Continue with remaining batter, adding butter to the pan between batches as necessary to prevent sticking.
07 - Plate pancakes and arrange sliced strawberries on top. Drizzle with maple syrup or honey, then finish with powdered sugar or whipped cream if desired.