Non-fat plain yogurt - or vanilla Greek yogurt for serving
Peel peaches: Bring a large pot of water to a boil. Gently drop in peaches and let boil 30 seconds. Remove carefully with a slotted spoon and submerge immediately in a bowl of ice water. Peel the peaches with your fingers (the skins will slip off easily), then slice them into thick wedges.
Combine the sliced peaches, water, honey, vanilla, cinnamon, ginger, and salt in a small saucepan. Bring to a boil over medium high heat, then simmer, stirring often, until the peaches are tender and the compote is thick, about 12 minutes. Remove from heat.
Preheat oven to 200 degrees F. Heat butter in a large skillet or griddle over medium heat. Prepare the pancakes according to package directions, keeping prepared batches warm in the oven until you are ready to serve.
To serve: Top pancakes with yogurt, then the peach compote. Enjoy immediately
Fluffy pancakes topped with a heavenly honey peach compote and creamy Greek yogurt. A must make for summer breakfast!