Halve and stone the peaches. Roughly chop 1 of them and set it aside, then cut the remaining 2 into wedges and toss with a small pinch of the ground cinnamon and all the maple syrup in a small bowl and set aside.
Sift the flour and remaining cinnamon into a bowl and add the caster sugar. Make a well in the centre and set aside. Beat the egg and milk together well in a jug, then pour into the centre of the flour mixture. Mix quickly and as lightly as possible to make a batter the consistency of thick cream. Stir in the chopped peaches.
Lightly oil a heavy-based frying pan or flat griddle pan. Drop heaped tablespoons of the batter on to the pan surface and cook over a steady, moderate heat for 1–2 minutes until bubbles rise to the surface and burst. Turn the pancake over and cook for a further 1–2 minutes. Remove from the pan and keep warm while making the remaining pancakes.
Serve the pancakes warm, with a large spoonful of the peach and maple syrup mixture over the top of each.