In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, granulated sugar, and light brown sugar. Ensure there are no lumps in the brown sugar.

In a separate bowl, combine milk, egg, melted unsalted butter, and vanilla extract. Whisk until well combined and smooth.

Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula until just combined, and don’t overmix.

Allow the pancake batter to sit for about 5-10 minutes at room temperature while preheating your griddle or skillet.

Heat a non-stick griddle or large skillet over medium heat, greasing with butter or cooking spray.

Pour about ¼ cup of batter for each pancake onto the hot griddle and cook until bubbles form on the surface, around 2-3 minutes.

Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and fluffy.

Remove from the griddle, keep warm in a low oven, and serve immediately with desired toppings.