Ingredients

2 - cups all-purpose flour
1 - tablespoon baking powder
1/2 - teaspoon salt
1/4 - teaspoon ground nutmeg
2 - eggs, lightly beaten
2 - cups dairy or canned eggnog
1/4 - cup cooking oil

Directions

In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

From the Test Kitchen
TEST KITCHEN TIP:

If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

Nutrition Facts (Spiced Eggnog Pancakes)
Per serving: 140 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 45 mg chol., 167 mg sodium, 16 g carb., 0 g fiber, 3 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet