For Pancakes: In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.
Make a well in the middle of the bowl, pushing the flour mixture to the sides. Slowly whisk wet ingredients into the dry ingredients, whisking until batter is smooth and free from lumps.
Serve pancakes warm, topped with Eggnog Syrup and a sprinkle of nutmeg.
For Eggnog Syrup: In a small bowl, whisk together eggnog and powdered sugar until smooth. Add additional sugar or eggnog, if needed, to reach desired consistency.
Cooking Tip: Preheat oven to 175-200 degrees F. Place pancakes in a single layer on baking sheet and place in preheated oven to keep warm while cooking remaining pancake batter.
Freezing Tip: Place cooled pancakes in a single layer on baking sheet. Place baking sheet in freezer and freeze for 4-6 hours. Once frozen solid, place frozen pancakes in freezer baggie. To thaw, place frozen pancake on baking sheet and bake in a preheated 350 degree oven for 10-12 minutes, or until warm. Alternatively, frozen pancakes can be defrosted in the microwave for 1-2 minutes.