For the Pancakes: In a large mixing bowl. combine flour, sugar, baking powder, baking soda and salt.
In another mixing bowl, whisk together sour cream, melted butter, milk and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in strawberries and chocolate chips. Set the batter aside for 15~20 minutes.
Heat a griddle on medium flame. Lightly grease the griddle and ladle ¼cup of the batter. Cook till bubbles start forming on the top and the bottom is lightly browned, about 2 minutes. Flip gently and cook on the other side for about 1 minute.
Serve hot with strawberry maple syrup.
To make Strawberry Maple Syrup: In a small saucepan on medium heat, cook strawberries until mushy. Add maple syrup and simmer the mixture for 3~4 minutes. Finally stir in the vanilla extract and turn off the heat. Serve as needed. Pour any leftover syrup into a airtight bottle or container and refrigerate. Can be stored for up to 2 weeks.