Preheat a cast iron skillet or griddle on medium heat.
Whisk all the dry ingredients together in a medium bowl. Beat in the eggs, milk, and syrup until the batter is smooth and slightly runny but holds its shape.
(Test to see if the pan is hot by flicking water on it. If the water sizzles, you're ready to cook!)
Grease the pan with gluten-free nonstick cooking spray. Ladle the batter onto the pan and sprinkle with strawberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.