In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder until evenly combined. Gently fold in the diced fresh peaches.

In a large bowl, beat the eggs and mix in buttermilk, melted butter, and vanilla extract until well blended.

Pour the dry ingredients into the wet mixture and stir gently until just combined, avoiding over-mixing.

Preheat a griddle or non-stick skillet over medium heat, coating with a thin layer of butter when hot.

Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form and edges appear dry, about 4-5 minutes.

Flip the pancakes and cook for an additional 3-5 minutes until golden brown on the other side.

Serve warm, topped with fresh peach slices and maple syrup if desired.