Make the vanilla syrup (see ingredient list below). Whisk together the water, sugar, and cornstarch in a medium saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes.
Reduce the heat. Add the butter, salt, and vanilla extract. Stir until the butter is completely melted. Add the heavy cream and stir to combine. Simmer for 1-2 minutes then remove from the heat and set aside.
Mix the pancake batter. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a separate bowl, whisk together the eggs, vanilla, and melted butter. Add the eggnog and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk or stir until smooth. Add additional eggnog as needed to reach the desired consistency.
Heat a griddle over medium heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter.
Serve the pancakes immediately, while still warm, with the vanilla syrup drizzled over the top. Sprinkle with nutmeg, optional. Enjoy!
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Make the vanilla syrup (see ingredient list below). Whisk together the water, sugar, and cornstarch in a medium saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes.
Reduce the heat. Add the butter, salt, and vanilla extract. Stir until the butter is completely melted. Add the heavy cream and stir to combine. Simmer for 1-2 minutes then remove from the heat and set aside.
Mix the pancake batter. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a separate bowl, whisk together the eggs, vanilla, and melted butter. Add the eggnog and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk or stir until smooth. Add additional eggnog as needed to reach the desired consistency.
Heat a griddle over medium heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter.
Serve the pancakes immediately, while still warm, with the vanilla syrup drizzled over the top. Sprinkle with nutmeg, optional. Enjoy!
Vanilla Syrup
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