To make the cream topping, combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.

Pour wet ingredients into the dry ingredients and gently mix to combine. Do not overmix. Set aside.

Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.

Heat a non-stick griddle or large well-seasoned cast-iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1 minute per side. Repeat with the remaining batter.

Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.

Once the last pancakes are on the griddle, return the peaches to medium heat for approximately 2 minutes until heated through.

To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!