Pancakes: Whisk together liquid pancake ingredients (including eggs) until smooth.
Whisk in the dry ingredients until all smooth. Let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat and start the topping.)
Cook the pancakes, in the preheated pan, for about a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.
Topping: in a sauce pot, over medium heat, melt butter and add sliced peaches, sugar, water, vanilla, and cinnamon. Grate 1 peach using a fine cheese grater to get the peach puree. You can grate it right into the sauce pot. Mix well, cover, and lower the heat to medium-low. Cook peach topping, stirring occasionally, until peach slices are soft. Take off heat.
Whipped Cream: Add cold heavy whipping cream into a cold mixing bowl. (Use a whisk attachment for your electric mixer.) Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then cinnamon. Beat until stiff peaks appear (don't walk away far, this will be quick). Keep in the refrigerator until ready to use.
Top off each pancake servings with generous amount of peach topping and whipped cream. Serve immediately.