I have a recipe for a dutch apple pancake (basically sauté apples, make batter and place in pan, add apples, bake) that I wanted to try with peaches. However, my sister thinks it'll turn out too wet/soggy with the peaches. My thought is to use less ripe peaches or sauté them for less time. Will that work? How can I replace the apples with peaches?
I just skip the sautéing for peaches entirely. The primary benefit of sautéing the apples is to make sure that they are tender by the time baking completes, which isn't necessary for a fruit that's already soft.
I see no reason why there would be much difference between doing the pancakes with peaches or apples. If you have a quick Google for Dutch Peach Pancake, you will be bombarded with different recipes. As there are so many out there I won't bother sticking one in here.
All I will say is rather than not saute the peaches, as suggested in the other answer. I would advise, the longer you saute them the more water that will be evaporated.