In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon (if using), and salt.

In a separate bowl, combine the eggnog, eggs, melted butter, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing—some lumps are okay.

If the batter is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with your favorite toppings such as maple syrup, whipped cream, powdered sugar, or fresh berries.