For the Pancake Batter:

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (or almond milk)

1 large egg

2 tablespoons melted butter (or coconut oil)

For the Peach Topping:

2 cups fresh peaches, sliced (or canned peaches, drained)

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon butter

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In a medium saucepan, combine peaches, brown sugar, cinnamon, lemon juice, and butter.
Cook over medium heat for 5–7 minutes, stirring occasionally, until peaches soften and sauce thickens slightly. Set aside and keep warm.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, egg, and melted butter until smooth.
Pour wet ingredients into the dry ingredients and stir gently until just combined. Batter should remain slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with remaining batter, keeping cooked pancakes warm.
Stack pancakes on a plate and spoon the warm peach topping over them.
Serve immediately with maple syrup or whipped cream, if desired.

Add vanilla extract or nutmeg to the batter for extra flavor.

Use canned or frozen peaches when fresh ones are unavailable.

For a vegan version, substitute almond milk, coconut oil, and a flax egg.

To make gluten-free pancakes, use a 1:1 gluten-free flour blend.

Keep pancakes warm in a 200°F (95°C) oven while cooking the rest.