Combine all the dry ingredients together (flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon) and stir together using a whisk.
Make a well in the center of your dry ingredients and add the slightly cooled melted butter, vanilla, and egg.
Next, add the milk. I start by adding 1 and 1/2 cups first and stir the batter with the whisk. If the batter is too thick (won't pour easily) I slowly add the remaining 1/4 cup of milk.
Set the batter aside to rest while you preheat your pan. If you are going to add anything to your batter like chocolate chips, or blueberries this is your time to do it.
Preheat your nonstick pan or griddle on medium to low medium heat. Lightly grease the pan with butter, and wipe away any excess.
Using a 1/4 cup measuring cup, pour the batter into the preheated pan.
Allow the pancakes to cook until they are golden brown. When the top side and edges start to form bubbles, they should be almost ready to be flipped.
Once golden brown flip the pancake, and cook until both sides are golden brown and the pancake is cooked all the way through.
Continue until all the batter is used (about 12 pancakes). You may need to re-grease the pan partway through.
Serve with your topping of choice!