Strawberry Pancakes

Preheat a griddle to 350 degrees F.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

Working in 4 batches, grease the preheated griddle with 1/2 tablespoon butter. Pour 1/4 cup batter for each pancake onto the griddle. Arrange 3 strawberry slices on top of each pancake. Cook until the pancake tops are covered with bubbles and the edges look dry, about 4 minutes. Flip and cook until golden brown, about 2 minutes. Wipe the griddle clean between batches. Keep the pancakes warm in a 200 degrees F oven for up to 30 minutes. Garnish with the remaining strawberries and serve with the remaining 1/3 cup maple syrup.