Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 2: In a separate medium bowl, whisk the egg, then stir in the apple cider, buttermilk, and melted butter.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not over-mix; a few lumps are fine.
Step 4: Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter.
Step 5: For each pancake, pour 1/4 cup of batter onto the griddle. Immediately sprinkle a tablespoon of chopped pecans over the surface of the wet batter.
Step 6: Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Step 7: Serve warm with maple syrup and extra pecans if desired.