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In a medium bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the flour mixture and stir until incorporated (lumps are fine). Add the grated apple and fold until well mixed.
Preheat a Field Long Griddle for a few minutes over two burners set to medium heat.
Brush or spray the griddle with oil. Working in batches, add ¼ cups of batter onto the griddle. Cook the pancakes until bubbles start to form and break on the surface, 2 to 3 minutes. Using your thinnest spatula, flip the pancakes over and continue cooking until golden brown on the bottom, about 2 to 3 minutes longer.
Repeat with the remaining batter, lightly greasing the skillet between batches, and adjusting the heat up or down as needed.
Serve the pancakes warm with butter and maple syrup, or keep warm in a 200°F oven until ready to serve.