In a small bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.

In a large mixing bowl, beat egg whites until stiff peaks form. Remove to another bowl and set aside.

In the mixing bowl, beat together egg yolks and sugar. Gradually beat in buttermilk and vanilla. Add dry ingredients and mix just until blended. Fold egg whites into batter.

Heat the Ebleskive pan. Place ½ teaspoon oil in each cup of the Ebleskiver pan. Put 1 tablespoon of batter in each cup; put a teaspoon of peaches in the center of the batter and cover the peaches with a little more batter. Cook until bubbly on top then turn carefully with knitting needle or chopstick. Cook on the other side until golden brown.

Serve warm with whipped cream.