Peach Buttermilk Pancakes

21/2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda#189; teaspoon ground cinnamon#8539; teaspoon salt2 large eggs1#189; cups buttermilk2 tablespoons unsalted butter, melted, plus more for skillet 1#189; cups fresh diced peaches or canned peaches (cut into chunks and drained)Maple syrup, for servingSift together the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl.In a medium bowl, whisk the eggs, add the buttermilk, and beat well. Add the egg mixture to the dry ingredients, and mix until just combined. Gently stir in the melted butter and the peaches.Lightly butter a large, heavy skillet, and place over medium heat. Pour about 1/3 cup batter into the skillet for each pancake; don't crowd the pan. Cook 3 to 4 minutes, until tops are covered with bubbles. Turn and cook until bottoms are browned and centers are cooked through. Serve with warm maple syrup.Serves four to six."Mary Mac's Tea Room" by John Ferrell (2010 Andrews McMeel)