In a medium mixing bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder until well combined, about 1 minute.

Dice the fresh peaches into small pieces and gently toss them into the dry ingredients.

In a separate large bowl, beat the eggs until fluffy, then mix in the buttermilk, melted butter, and vanilla extract.

Carefully pour the wet mixture into the bowl of dry ingredients, folding until just combined.

Heat a griddle or non-stick skillet over medium heat, lightly greasing the surface with butter.

Pour about 1/4 cup of batter onto the preheated griddle for each pancake, cooking for 3-5 minutes until bubbles form.

Flip each pancake and cook for an additional 3-5 minutes until golden brown.

Stack the pancakes on a plate and top with fresh peach slices and a drizzle of maple syrup, if desired.