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In a large bowl, whisk together first 6 ingredients. In a medium bowl, whisk together buttermilk, eggs, and butter. Add buttermilk mixture to flour mixture and stir just until combined.
Melt a small amount of butter and equal parts oil on a griddle or large nonstick skillet over medium heat.
For each pancake, place 3 slices of peach on griddle and slowly pour ¼ of batter over the peaches, starting at the outside edges of the peaches and forming a circle.
Cook pancakes for 3 to 4 minutes or until bubbles form on the tops and outside edges look cooked.
Flip and cook for another 2 to 3 minutes, until golden. Repeat until all batter is used, adding more butter and oil as needed.
Serve with whipped cream and maple syrup.
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