In a medium saucepan over medium-low heat, add the butter. Stirring frequently, melt the butter. Continue to cook until the butter starts to brown. Remove from heat right as the butter has a golden brown color, roughly 5-7 minutes. Set aside and let cool.

To make the peaches, melt the butter in a saucepan over medium-low heat. Once melted, add the sliced peaches, honey, cinnamon and salt. Stir together. Sauté for about 5 minutes or until the peaches are soft and the mixture is a little bubbly. You can reduce heat to low to keep warm while you make the pancakes, making sure to stir occasionally.

Using a medium bowl, add the flour, salt, baking powder and baking soda. Whisk together.

In a separate large bowl, add the eggs, buttermilk, cooled brown butter, honey, and vanilla extract. Beat together until fully combined. Add the dry ingredients into the wet and stir until just combined.

Heat a skillet over medium to medium-low heat. Add a pat of butter and melt. Add the pancake batter onto the hot skillet, making either four large pancakes or 8 small pancakes.

Cook until the edges are set, and the bottom is browned. Carefully flip and brown the other side.

Remove the pancakes from the skillet. Add butter and maple syrup if desired. Place the peaches over the pancake, making sure to get all the sauce. Add whip cream if using and enjoy!