Preheat your oven to 375 degrees.

In a large bowl, combine the dry ingredients, which is the pancake mix with sugar.

In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.

Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over-mix. After you have mixed together the pancake batter, you may see small chunks; those little bits are expected and ok to leave.

Chop your strawberries into small pieces and fold them into the batter gently.

Line a muffin pan with muffin cups and fill each to the top with muffin batter.

Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.

Let muffins cool before serving and top with fresh strawberries if desired. You can serve them still warm, too but cool completely before you store them.