Peel the apple using a vegetable peeler, then either grate it on the large holes of a box grater or dice it finely into small cubes. Squeeze out any excess moisture from the grated apple. Optionally toss the apple with brown sugar and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt for about 20 seconds.

In a separate medium bowl, beat the egg lightly. Add the buttermilk, melted butter, and vanilla extract and whisk to combine.

Pour the wet ingredients into the dry ingredients and fold gently until no dry flour remains. Stir in the prepared apple pieces a few times.

Let the batter rest for 5 minutes.

Heat a non-stick skillet or griddle over medium heat and add butter or oil.

Pour approximately 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.

Transfer finished pancakes to a plate in a low-heat oven while you cook the remaining batter.

Serve with maple syrup, powdered sugar, or whipped cream.