For the Caramel Peach Topping:

2 ripe peaches, sliced

¼ cup brown sugar

2 tablespoons unsalted butter

1 teaspoon vanilla extract

¼ teaspoon cinnamon

For the Pancake Batter:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

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Prepare the Caramel Peach Topping: In a medium skillet, melt the unsalted butter over medium heat. Add the brown sugar, vanilla extract, and cinnamon, stirring gently until the mixture starts to bubble and thicken, about 2-3 minutes. Add the sliced peaches and cook for another 2-3 minutes until they soften. Remove from heat and set aside.
Make the Pancake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and grease with butter or cooking spray. Pour a ladleful of pancake batter into the skillet, forming a round pancake. Cook for about 2 minutes until bubbles form. Spoon a portion of the caramel peach topping onto the pancake and allow it to sink slightly into the batter. Flip the pancake when the edges are firm, and cook for another 2 minutes until golden brown. Repeat with the remaining batter and topping.
Serve: Serve the pancakes warm, with extra caramel sauce or whipped cream, if desired.

For a dairy-free version, swap the milk with almond or oat milk.

Substitute different fruits like nectarines or berries for variation.

For extra sweetness, add more brown sugar to the pancake batter.

Add a pinch of nutmeg or ginger to the topping for extra warmth.

Store leftover pancakes in the fridge and reheat for up to 3 days.