Cinnamon Peach Pancakes

2 cups flour 2 Tbsps. sugar ¼ tsp. salt 1 tsp. baking soda 1 tsp. cinnamon ¾ tsp. baking powder 2 eggs 2 cups buttermilk 1 Tbsp. melted butter, plus additional butter for the grill or skillet 2 tsps. pure vanilla extract 1 cup diced fresh peaches, about 2 peaches Fresh peach slices for garnish, I actually used leftover peaches from the peach tartlets below In medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon and baking powder. Add diced peaches and toss gently to coat. In large bowl, beat eggs. Add buttermilk, melted butter and vanilla. Mix to combine. Add dry ingredients all at once to wet mixture. Mix until just combined. Preheat griddle or large skillet. Place just enough butter on surface to coat thoroughly. Using large spoon or 1/4 cup measuring cup, pour batter onto griddle. Cook until bubbles appear and pop on tops of pancakes, about 5 minutes. Edges should also be somewhat dry/cooked. With spatula, carefully flip pancake over and cook an additional 3-5 minutes. Place on serving plate and top with peach slices, if desired. Serve with maple syrup, whipped cream or powdered sugar as desired.