Coat the inside of a griddle pan, well seasoned skillet, or nonstick skillet with nonstick cooking spray.
Place the pan or skillet on the stove over medium heat. You want it to be hot but not too hot. You can test whether or not the pan is ready by carefully sprinkling a few drops of water onto the surface; if they sizzle and evaporate, then it’s ready.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until the ingredients are well combined.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until these ingredients are well combined.
Next, pour the wet ingredients into the dry ingredients in small batches, and gently stir until just combined. Be sure not to overmix the pancake batter.
Let the batter to rest for about 5-10 minutes. Stir once or twice help the dry flour mixture incorporate into the wet buttermilk mixture.
Add a small amount of butter, oil, or lard to the griddle pan or skillet and spread it evenly around the pan with a heat resistant spatula or pastry brush.
Pour ¼ cup of pancake batter onto the hot griddle for each pancake. (Use a ladle or measuring cup for even portions.) Leave some space between the pancakes to allow the pancake batter to spread. Let the pancakes cook for about 3 to 4 minutes without disturbing them.
Once you see bubbles forming on the pancake surface and the edges look set (this usually takes about 3 to 4 minutes), then carefully flip the pancakes over with a spatula.
Cook the buttermilk pancakes for another 1 to 2 minutes, or until the pancakes are golden brown on both sides and cooked through. Serve the pancakes with your favorite toppings, such as maple syrup, fresh fruit, or a dusting of powdered sugar.