Make the Pancakes:

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
2. In another bowl, whisk the eggnog, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix; lumps are okay!).
4. Heat a lightly greased griddle or nonstick skillet over medium heat.
5. Pour ¼ cup batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with remaining batter, keeping pancakes warm in a low-temperature oven if needed.

Make the Homemade Vanilla Syrup:

1. In a saucepan over medium heat, melt the butter.
2. Stir in brown sugar and heavy cream, whisking until smooth.
3. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally.
4. Remove from heat and stir in vanilla extract and a pinch of salt.

Serve:

• Stack pancakes on a plate and drizzle with warm vanilla syrup.
• Optionally, top with whipped cream, extra nutmeg, or a sprinkle of powdered sugar.