1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the active sourdough starter, egg, milk, and melted butter until well combined. The mixture should be smooth and slightly frothy from the starter.

3. 3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It’s perfectly fine if there are a few small lumps; overmixing will lead to tough pancakes. The batter should be thick but pourable.

4. 4. Fold in Peaches: Gently fold the diced fresh peaches into the pancake batter. Distribute them evenly throughout the mixture without mashing them.

5. 5. Heat Griddle and Cook Pancakes: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by dropping a tiny bit of water on it; if it sizzles, it’s good to go. Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving some space between each.

6. 6. Flip and Finish Cooking: Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. The edges should look set before you attempt to flip them. Once flipped, cook for another 1-2 minutes until the second side is golden brown and the pancakes are cooked through.

7. 7. Serve Immediately: Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (around 200 F) while you finish cooking the rest of the batter. Serve hot with maple syrup and an optional dusting of powdered sugar.