1large peachhalved, pitted and cut into very thin (about 1/8-inch) slices, no need to peel it
Butteroil, or nonstick cooking spray, for cooking the pancakes
Buttermaple syrup, whipped cream for serving
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ginger, cinnamon, and salt.
In a separate bowl, combine the eggs, milk, maple syrup, and vanilla.
Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. With a whisk, stir just until the white bits of flour disappear. The batter will look lumpy and somewhat thin but all will be well. Don’t over mix or your pancakes will be tough. Let the batter rest 10 minutes (this will give you fluffier, more tender pancakes).
If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F. Heat a cast iron skillet, nonstick skillet, or griddle or over medium-low heat. (If your griddle is electric, set it to 350 degrees F).
Once your pan is hot, add butter or oil (if your pan is cast iron) or lightly coat with nonstick spray (if your pan is nonstick; you can also butter your nonstick skillet if you’d like that flavor). Gently stir the batter once last time.
Scoop a scant 1/4 cup of batter onto the hot pan (the pancakes will spread quite a bit but will rise as they cook). Arrange 3 to 4 peach slices in a single layer on top. Let cook on the first side until the underside of the pancake is golden, the edges start to look dry, and small bubbles form on top, about 3 minutes.
Flip the pancakes, then cook 2 to 3 minutes on the other side, until golden brown and the pancake is cooked through. Adjust the heat as needed so that the pancakes cook and turn golden on the outsides without burning (usually the first batch needs more heat than later batches).
Enjoy immediately, topped with maple syrup, butter, and/or whipped cream as desired, or place on a baking sheet and keep warm while you finish the remaining batches. Enjoy!
TO STORE. Refrigerate leftover peach pancakes for up to 2 days.
TO REHEAT. To help recaramelize the peaches, I recommend warming these in the oven at 350 degrees F, heating them lightly on the stovetop, or try a toaster oven.
TO FREEZE. Once your pancakes have fully cooled, lay them in a single layer on a parchment- or wax paper-lined baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes directly from frozen (the peaches will become more soft/soggy, but this will work in a pinch!)