1. Prepare Your Grill for Pancake Perfection: Begin by preheating your outdoor grill to a medium-low heat. If you have a flat-top grill attachment or griddle for your grill, this is ideal. Otherwise, you can place a cast-iron griddle or heavy-bottomed skillet directly on the grill grates. Lightly grease the cooking surface with butter or a high-heat cooking spray. You’re looking for a temperature that allows the pancakes to cook through without burning the outside, similar to medium-low on a stovetop.

2. Combine Dry Ingredients in a Large Bowl: In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and the ingredients are evenly distributed. This step helps to aerate the flour and ensures consistent leavening throughout the batter.

3. Mix Wet Ingredients Separately: In a separate, medium-sized bowl, gently whisk together the active sourdough starter, large egg, milk, melted butter, and vanilla extract until just combined. It’s okay if there are a few small lumps; overmixing at this stage can lead to tough pancakes.

4. Gently Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. The batter should still be slightly lumpy; resist the urge to overmix, as this develops gluten and can make your pancakes dense.

5. Fold in the Diced Peaches: Carefully fold the diced peaches into the pancake batter. Distribute them evenly throughout the mixture. The goal is to incorporate them without crushing the fruit or deflating the batter.

6. Cook the Pancakes on the Grill: Once your grill surface is hot and greased, pour about 1/4 cup of batter per pancake onto the hot surface. Give each pancake enough space to spread slightly. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set and slightly dry. This usually takes about 2-3 minutes per side.

7. Flip and Finish Cooking: Using a wide spatula, carefully flip each pancake. Cook for another 2-3 minutes on the second side, or until golden brown and cooked through. The internal temperature should be around 200-205 F (93-96 C) if you’re using an instant-read thermometer, but visual cues are usually sufficient.

8. Serve Warm with Honey Drizzle: Transfer the cooked pancakes to a serving platter. Drizzle generously with honey and, if desired, garnish with fresh mint leaves for a touch of color and aroma. Serve immediately for the best taste and texture.