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1
Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
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2
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
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3
In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
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4
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
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5
While cooking the pancakes, start the peach topping. In a medium saucepan over medium heat, melt butter. Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. Remove from heat and cover until ready to eat.
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6
Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
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7
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
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8
Serve pancakes hot with peach topping.
