Clean and dry peaches, cut into thin slices.

Add the eggs, yogurt, sugar, vanilla, melted and slightly cooled butter into a large bowl. Add baking powder, baking soda, cinnamon, and salt. Whisk until well combined.

Add the flour and whisk until just combined. The batter can have small lumps, don’t overmix it.

Heat a small amount of butter or clarified butter in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).

Cook the pancakes for about 30-60 seconds then place about 3-5 peach slices on each pancake.

Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.

Serve with maple syrup, plain yogurt, and more fresh peaches.

Enjoy!