For the pancake recipe, in a mixing bowl whisk together the peach yogurt, milk, lemon juice, vanilla, oil and eggs until smooth. Add the baking powder, soda, cinnamon, nutmeg salt and flour and mix until clumps of flour are mixed together.
Dice the peaches into small pieces and fold into the batter. Depending on how much moisture is in the peaches, you may need to add a little more flour or a little more milk. The pancake mixture needs to be pourable and not super thick.
Make the pancakes on a hot, flat griddle. Cook on both sides until the pancakes are golden brown. Serve with the peach syrup.
For the peach syrup place the butter, sugar and evaporated milk into a medium sauce pan and put on stove to medium heat. Bring to a low simmer and simmer for 5 minutes. Add the pureed peaches, salt and vanilla and stir. Keep warm until pancakes are done and ready to serve.