In a medium bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon.

Take the diced fresh peaches and gently toss them into the dry mixture.

In a separate large bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Whisk until combined.

Slowly pour the dry mixture into the wet ingredients, gently stirring until just combined. Let the batter rest for a couple of minutes.

Preheat a griddle over medium heat and lightly grease it with butter.

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form and edges set.

Flip pancakes and cook until golden brown on both sides.

Transfer pancakes to a warm plate and serve with fresh peach slices and maple syrup.