Heat oven to 180 F. In a medium bowl, add the egg and whisk until yellow in color. Add buttermilk and stir to combine. Add baking powder, baking soda and sugar. Stir to combine. Mixture will get foamy. Add flour and oil. Stir to combine; the batter will be slightly lumpy. Fold fresh peaches into the batter.

In a large skillet, use a paper towel dipped in oil to grease the cooking surface. Heat the skillet for 1-2 minutes on medium-high heat.

Pro-tip: To test if the skillet is ready, sprinkle a few drops of water in. If the water sizzles, the skillet is ready!

Pour batter from the tip of a large spoon in separated pools  (a large skillet will hold about three pancakes). Turn the pancakes as soon as they are puffed and full of bubbles; about 1 1/2 minutes. Cook for another 30 seconds and remove. Both sides should be a lovely light brown color. Place on a plate or baking sheet in the warm oven. Cook the remaining pancakes. Serve with berries, powdered sugar and whipped cream.