Heat a griddle or large non-stick skillet over medium-low heat.

Place a wire rack on a baking sheet in a 200F oven.

Peel and grate the apples using the large holes of a box grater.

Place the grated apple in a fine-mesh strainer over a bowl to drain.

In a large bowl, whisk together the flour, baking powder, the salt, the cinnamon, and the nutmeg.

In a medium bowl, whisk the eggs and the sugar, then add the melted butter, the yogurt, and the milk until smooth.

Pour the wet ingredients into the dry ingredients and whisk just until combined - the batter should be thick and lumpy.

Squeeze remaining moisture from the grated apples and fold into the batter.

Lightly grease the hot griddle.

Pour 1/4 cup batter per pancake onto the griddle.

Cook for 2-3 minutes until bubbles form and edges set.

Flip and cook another 1-2 minutes until golden brown.

Transfer the cooked pancakes to the wire rack in the warm oven.

Repeat with remaining batter.

Serve immediately with butter and maple syrup.