In a large bowl, whisk together the 2 cup(s) flour, 3 tablespoon(s) sugar, 1/2 tablespoon(s) cinnamon, 1/2 tablespoon(s) nutmeg, 1 1/2 teaspoon(s) baking powder, 1 1/2 teaspoon(s) baking soda, and 1 1/2 teaspoon(s) salt.

In a small bowl, crack 2 large eggs and scramble them well.

Use the whisk to make a very large crater in the center of the flour mixture. Add 2 3/4 cup(s) buttermilk into the crater followed by the eggs. Then pour in the melted butter. Whisk all of the ingredients together. Don't over do it though, it is totally fine if there are small lumps.

Leave the batter to sit at room temperature for 20-30 minutes.

The first pancakes tend to cook overly quick because the pan is hot. You might want to cool it off with some water first. Once the water steams off, add your canola oil or cooking spray and ladle the batter into 3-4 inch pancakes. Flip when the bottoms are brown.