In a large bowl, whisk the flour, sugar, nutmeg, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk together eggs, buttermilk, and vanilla.

Pour the wet ingredients into the dry, stirring gently just until combined—lumps are fine. Avoid overmixing to keep the pancakes tender.

Preheat a nonstick griddle or skillet over medium-low. Lightly grease with melted butter or oil.

Drop batter by ⅓-cupfuls onto the hot surface. Cook until bubbles form and edges look set, ~2 minutes. Flip and cook another 1–2 minutes until golden brown.

Keep pancakes warm by placing them on a baking sheet in a preheated 200 °F oven until ready to serve.

Serve stacks warm topped with butter and generous maple syrup (and berries or whipped cream, if desired).