Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

To make the strawberry sauce, combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Serve immediately with strawberry sauce.