• Peel, slice in half, and discard the pit. Then dice the fresh peaches. If using frozen peaches, thaw them by running them under cold water for a minute or two and dice them. Dice canned peaches.

Make the pancake batter:

• In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle by pushing the ingredients to the sides, then pour in the milk, egg, butter, and vanilla. Use a fork to whisk the egg, right in the bowl, then mix it with the other liquid ingredients. Mix from the outside of the bowl in to incorporate everything into a thick batter.
• Add the diced peaches to the bowl and gently fold them into the batter with a rubber spatula. This light coat of batter tucks them inside your pancake and protects them from the heat.

Cook the pancakes:

• Heat a large non-stick pan over medium heat. Once hot, grease it with butter, oil, or spray. Immediately, pour ¼ cup of batter onto the greased pan. I usually use the back of the scoop to gently spread the batter and check that there's an even amount of raspberries in each pancake.
• Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Remove from the pan onto a plate and cover them with a kitchen towel or keep them warm in the oven on a sheet pan, at 200F while you cook the rest.

Serve & store:

• Build your stack, top with butter, peach syrup, or more diced peaches. A bit of whipped cream will take these pancakes over the top.
• Refrigerate leftover pancakes in an airtight container for up to 3 days. Or, freeze them flat, then transfer them into a zip bag and keep them frozen for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute to enjoy.