Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, egg nog and butter.
Slowly add wet ingredients to dry ingredients and stir until combined.
Using a 1/4 cup measure, portion out the batter into your pan - about 2-3 pancakes at a time - and flip when the tops begins to bubble and the underside has turned a toasted brown color, about 2 minutes.
Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
Serve with powdered sugar or maple syrup.
Video
Notes
If you want to make multiple pancakes at one time, you can grease a large electric skillet so that you have more room for multiple pancakes.
Mix your batter until there are no lumps, but be careful not to overmix though, as that can cause them to become tough.
Don't keep your heat too high or your pancakes will burn before the inside is cooked completely.
You can tell they are ready to flip when the tops are bubbly and the edges look cooked.