Combine the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and baking powder until well combined.

Prepare the Peaches: Gently fold in the diced peaches, ensuring each piece is lightly coated with the flour mixture. This helps the peaches distribute evenly throughout the batter without sinking.

Mix the Wet Ingredients: In a separate large bowl, beat the eggs until slightly frothy. Add the buttermilk, melted butter, and vanilla extract, whisking until smooth.

Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture all at once. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Heat the Griddle or Skillet: Preheat a griddle or skillet over medium heat. Add a small amount of butter, spreading it evenly to coat the surface.

Cook the Pancakes: Using a large spoon or a scant 1/4 cup measuring cup, pour the batter onto the hot griddle. Cook until bubbles form on the surface of the pancakes and begin to pop, about 4-5 minutes. The edges should look set and slightly dry.

Flip and Finish Cooking: Carefully flip the pancakes with a metal spatula and cook for an additional 3-5 minutes, or until the pancakes are golden brown and cooked through.

Serve and Garnish: Transfer the pancakes to a serving plate, and if desired, top with fresh peach slices. Serve warm with maple syrup for a sweet finish.