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Peel the peach and cut into 16 thin slices (remove and discard pit). Drizzle lemon juice over slices and toss to coat.
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Whisk together flour, sugar, baking soda, salt, cinnamon, and ginger in a large bowl.
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Whisk together buttermilk, egg, and oil in a medium bowl. Pour into dry ingredients and stir until batter is mostly combined. There can be some small lumps.
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For each pancake, place 2 peach slices next to each other on a hot, lightly greased griddle over medium-high heat. Pour about 1/4 cup batter on top of peaches.
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Turn pancakes when tops begin to have bubbles and edges look dry and cooked.
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Cook on the other side until bottom is lightly browned.
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Serve pancakes warm with peach maple syrup, fresh peach slices, and whipped cream.