Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 can (15 ounces) European canned peaches, drained and chopped
• Maple syrup, for serving
• Optional toppings: whipped cream, sliced almonds, powdered sugar

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

4. Gently fold in the chopped European canned peaches until evenly distributed throughout the batter.

5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.

7. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

8. Repeat with the remaining batter, greasing the skillet as needed between batches.

9. Serve the pancakes warm with maple syrup drizzled on top. You can also add optional toppings such as whipped cream, sliced almonds, or a dusting of powdered sugar for extra flavor and presentation.

10. Enjoy these fluffy and flavorful pancakes with the juicy sweetness of European canned peaches for a delightful breakfast or brunch treat!