Melt butter in a saucepan over medium heat, then add the sliced peaches, brown sugar, cinnamon, and lemon juice. Stir gently as the mixture simmers, allowing the peaches to soften and absorb all those lovely flavors. Cook until tender, about 5-7 minutes, ensuring they maintain their shape while becoming beautifully caramelized.

In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined. In another bowl, mix together milk (or almond milk), egg, and melted butter until smooth and creamy. Gradually combine wet and dry ingredients by pouring the wet mixture into the dry ingredients while stirring gently until just combined; be careful not to overmix.

Preheat a skillet or griddle over medium heat until hot but not smoking; lightly grease it if necessary. Pour about 1/4 cup of pancake batter onto the skillet for each pancake; cook until bubbles form on top—this usually takes about 2-3 minutes. Flip pancakes carefully using a spatula and cook for an additional 2-3 minutes on the other side until golden brown.

Once cooked, stack pancakes onto plates as high as your appetite allows! Generously spoon over the warm peach topping you prepared earlier while allowing some juices to drizzle down between layers. For an extra treat, consider adding a dollop of whipped cream or ice cream on top before serving—indulgence at its best!