Mix together flour, sugar, baking soda, salt, cinnamon & nutmeg in a bowl.
In a separate bowl, whisk together the sour cream, milk, egg, oil, melted butter, and the vanilla extract then whisk into the flour mixture.
Brush a large skillet with melted butter and heat over medium heat until hot.
Working in batches, using an ice cream scoop (or around a 1/4 cup per pancake), pour the batter into skillet and cook until bubbles appear on the surface of the pancake. Flip and cook the other side for about a minute or until golden.
Transfer to a baking sheet and keep warm in the oven. Lightly butter skillet between batches.
As the batches are done, add them to an oven-safe dish and keep in the oven until ready to serve.
Serve pancakes with warm syrup & topped with a dollop of sour cream.