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Melt the butter and set aside to cool.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
In a medium bowl, beat the eggs. Add the milk and vanilla extract and whisk to combine.
Add the sourdough discard to the bowl of dry ingredients. Pour in the melted butter, the egg mixture and the orange zest. Whisk to remove any clumps. If needed, add more milk to reach your desired consistency.
Grease a skillet and heat over medium-low heat. Pour approximately ⅓ cup of batter into the center of the pan. Cook for 2-3 minutes until the pancake is bubbling, the edges are starting to set, and the bottom is lightly browned. Flip the pancake and cook an additional 2-3 minutes until lightly browned on both sides. Repeat and serve!