Strawberry Pancakes

In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda and set aside.
In a small bowl, whisk together the buttermilk, eggs, and oil.
Create a well in the center of the dry ingredients and add the wet ingredients and 1 cup of the sliced strawberries, mixing with a rubber spatula just until combined. The batter will be lumpy. Do not to overbeat the batter. Mix until it’s just combined but still lumpy, otherwise, you’ll get tough pancakes!
Place the batter in the refrigerator for 20 minutes until bubbles start to form all over the top.
Preheat the oven or your warming drawer to 200°F and line a baking sheet with parchment paper. This will be used to put any cooked pancakes on so they don't get cold and soggy while you're cooking up the rest of the batter.
Heat a griddle to 350°F or a large skillet over medium heat and spray with nonstick spray.
Add ¼ cup of the pancake batter to the griddle or pan to make each pancake. Add a few additional slices of strawberries to the pancakes. Once the tops are all bubbly and the bottoms are golden brown, flip the pancakes and cook until done. Repeat until the batter is gone.