1. In a small saucepan, simmer the apple cider over medium heat until reduced by half, about 10-15 minutes.

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

3. In a separate bowl, combine the reduced apple cider, brown sugar, eggs, vanilla extract, and milk.

4. Slowly whisk in the melted butter to the wet ingredients.

5. Pour the wet mixture into the dry and stir just until combined; let the batter rest for 5-10 minutes.

6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

7. Pour 1/4 cup of batter per pancake onto the skillet; cook until bubbles form on the surface, then flip and cook another 1-2 minutes.

8. In a separate pan, melt 2 tablespoons of butter for the topping; add chopped apples, brown sugar, cinnamon, and a pinch of salt.

9. Cook topping until apples are soft and coated in a syrupy glaze, about 5-7 minutes.

10. Serve the pancakes stacked with the warm apple topping spooned generously over them.