1. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar.

2. In a separate bowl, whisk the milk, egg, vanilla, and melted butter until combined.

3. Pour the wet mixture into the dry ingredients and stir gently until just combined.

4. Fold in the diced or shredded apple without overmixing.

5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.

6. Scoop 1/4 cup of batter per pancake onto the surface.

7. Cook for 2–3 minutes or until bubbles form on the surface and edges are set. Flip and cook for 1–2 more minutes until golden brown.

8. For the glaze, melt butter in a small saucepan over medium heat. Stir in brown sugar and cinnamon, letting it simmer for 2 minutes.

9. Add chopped pecans, stir well, and remove from heat.

10. Stack pancakes with glaze between layers and top with whipped cream or maple syrup if desired.