Set the oven to 200-250 degrees and place a baking sheet in the oven (this will be your warming tray for cooked pancakes).
In a small bowl, combine strawberries and sugar; set aside so they start to release their juices.
Add all dry ingredients to a mixing bowl; whisk lightly to combine.
Melt butter in microwave (about 1 minute); set aside to cool.
Heat a non-stick, heavy skillet/griddle (or any favorite pancake-making device you have) to medium.
In a separate bowl, add buttermilk, eggs and lemon zest. Whisk well, then add cooled, melted butter and stir to combine.
Pour the wet mixture into the dry ingredients bowl. From the center, whisk gently outward to start combining, but go very lightly, and make only about 10-12 strokes (don't overmix!), then stop and let the batter rest about 5-7 minutes. It's ok if there are still some lumps.
Place a dab of butter onto the hot skillet/griddle and spread it around to coat the surface. Use either a 1/4 or 1/3 measuring cup to scoop out the batter and pour onto the hot pan. When the tops are bubbly, peek underneath to see if they're brown - if so, flip and cook another 1-2 minutes, then remove from grill, top with berries and syrup.