In a large mixing bowl, combine all-purpose flour, sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk until combined.

In a separate bowl, mix the egg, milk, melted butter, vanilla essence, and lemon juice until smooth.

Pour the wet mixture into the dry ingredients and fold them together until just combined.

Gently fold in the diced peaches to the batter.

Let the batter rest for 5 minutes while heating a non-stick skillet over medium heat.

Pour 1/3 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown.

Serve warm topped with butter, maple syrup, and fresh peach slices.