• Heat a griddle or skillet over medium heat, about 350°F/175°C.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In a medium bowl, beat the eggs, then whisk in the eggnog, vanilla, and melted butter. Whisk the eggnog mixture into the flour mixture, until combined. The batter will be thick, but should still be pour-able.
• Lightly grease the griddle or skillet, with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet or griddle. Cook for 2-3 minutes, until edges look set and that side is golden brown. Flip and let cook another 1-2 minutes, until golden. Repeat with remaining batter.
• Serve pancakes warm with your favorite pancake toppings.

For Cooking in the Air Fryer

• Preheat the air fryer to 320°F (160°C).
• Remove the air fryer tray from the basket and lightly spray the bottom with oil. If the tray does not come out, use parchment paper or a dish that fits in your air fryer basket, such as an air fryer cake barrel dish.
• Pour 1/4 cup of batter for each pancake into the basket or dish. Bake for 6-8 minutes or until golden brown.