Combine diced peaches, granulated sugar, and lemon juice in a medium saucepan over medium heat. Stir to combine and allow mixture to come to a gentle simmer, stirring occasionally so the sugar dissolves.

Once simmering, reduce heat to medium-low and cook 8–10 minutes, stirring occasionally, until peaches release juice and soften.

Mix cornstarch with cold water to form a slurry. Stir slurry into the peach mixture and continue to simmer 1–2 minutes until the jam slightly thickens.

Stir in ground cinnamon and the 1 tablespoon of butter until melted and glossy. Taste and adjust sweetness or lemon as desired. Remove from heat and keep warm (or chill slightly if you prefer jam cold) until assembly.

Bourbon Syrup (warm serving syrup)

In a small saucepan over medium heat, combine maple syrup and brown sugar. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Whisk in the butter until fully melted. Let the syrup simmer 2–3 minutes to thicken slightly, stirring occasionally.

Remove from heat and stir in bourbon, vanilla extract, ground cinnamon, and a pinch of salt. Return to very low heat for 30 seconds to warm through (do not boil after adding bourbon). Keep warm until serving.

Fluffy Pancakes (makes 5 pancakes)

Preheat a griddle or large nonstick skillet over medium heat. Lightly grease with a little melted butter or oil.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until evenly combined.

In a separate bowl or measuring cup, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet ingredients. Gently fold until just combined; small lumps are okay. Do not overmix to keep pancakes fluffy.

Let the batter rest 5 minutes while the griddle finishes heating. If batter thickens too much, loosen with 1–2 tablespoons additional buttermilk.

For each pancake, pour about 1/3 cup batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the second side 1–2 minutes more until golden and cooked through. Repeat to make five pancakes, keeping finished pancakes warm on a plate tented with foil.

Chilled Butter & Assembly

Portion chilled butter into 3 tablespoon-sized dollops. Keep refrigerated until ready to serve so butter remains firm.

Stack five warm pancakes on each plate. Spoon 3–4 tablespoons warm peach jam over the top pancake so it drapes down the sides.

Place chilled butter dollops on top of the jam so they slowly melt into the warm jam and pancakes.

Generously drizzle warm bourbon syrup around and over the stack (about 2–3 tablespoons per stack, or more to taste).

Dust the stack lightly with ground cinnamon and optional powdered sugar. Garnish with a few fresh peach slices if using. Serve immediately with extra syrup on the side.