Prepare the Batter:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 teaspoon of cinnamon. In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Keep the pancakes warm in a low-temperature oven while you prepare the peaches.

Prepare the Cinnamon Peaches:
In a small saucepan, combine the diced peaches, brown sugar, and 1/2 teaspoon of cinnamon. Cook over medium heat until the peaches are tender and the sugar is dissolved, about 5-6 minutes. Stir occasionally.

Assemble the Pancakes:
Stack the pancakes on plates. Top with the warm cinnamon peaches. Add a dollop of whipped cream and drizzle with maple syrup.