Before starting pancakes: chop strawberries, cook and chop bacon.
In mixing bowl or bowl of stand mixer, whisk together both flours, baking powder, 2 Tbsp sugar and salt; set aside.
In small bowl, combine milk and vinegar and let sit for a few minutes. To the milk add vanilla extract, melted butter; stir.
On medium speed, pour milk mixture into flour mixture and beat for about 30 seconds until blended; scrape down sides with spatula.
On medium speed, add eggs, one at a time, and continue to beat until fully combined (15-30 seconds). Batter should have a little thicker consistency then cake batter.
While batter is settling, wipe heavy bottom skillet with a little canola oil and butter. Heat on medium low until pan is hot. Test heat with a baby pancake for readiness.
Pour batter in pan with a ladle or cookie scoop. Gently drop a few pieces of strawberries and bacon in the center.
Once a bubble forms and pops in the center of the pancake, flip.
Put a little butter (about 1 Tbsp) on the top of each pancake as you stack them.
To serve, layer with more chopped strawberries and back in between layers and drizzle with butter and about 2 Tbsp maple syrup.