In a large mixing bowl, mash 2 ripe bananas until smooth. Add 1 egg, 1 cup of milk, and 1 teaspoon of vanilla extract. Whisk until well-combined and creamy, about 1-2 minutes.

In a separate bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt. Mix these dry ingredients thoroughly for about 1 minute.

Gently combine the wet and dry mixtures by pouring the dry ingredients into the bowl with the wet ingredients. Stir with a wooden spoon until just mixed, about 30 seconds.

Fold in 1 cup of chopped strawberries using a spatula, taking care to mix just until the strawberries are distributed throughout the batter.

Heat a non-stick skillet over medium heat. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes.

Stack cooked pancakes on a warm plate. Serve hot with toppings like maple syrup, fresh fruit slices, or yogurt.