Place sliced peaches into a medium bowl (shallow preferred).
In a small pot, combine the bourbon and sugar over high heat and cook until the sugar is completely dissolved and the mixture boils. Remove from heat and pour over the sliced peaches. Let sit for at least 30 minutes. When you’re ready to serve, remove the peaches from the bourbon mixture using a slotted spoon.
Make the pancakes
Heat a large skillet on medium-low heat for about 10 minutes.
In a large bowl, combine flour, baking powder, cinnamon, and salt, whisking to combine. In a separate bowl, whisk together milk, bourbon, egg, and vanilla. Slowly incorporate the wet ingredients into the dry with the whisk, mixing only until just combined.
Pour 1/4 cup batter mounds onto pan, then place 5-6 peach pieces on top of the batter. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.
Top pancakes with bourbon-soaked peaches, then serve with a dollop of whipped cream and mint leaf!