In a large mixing bowl, combine 1 cup of eggnog, 2 Pace Farm eggs, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, and ¼ cup of brown sugar. Whisk until smooth.

In a separate bowl, mix together 1 cup of plain flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and a pinch of salt. Stir thoroughly.

Gently fold the dry mixture into the wet ingredients using a rubber spatula until combined. It's fine if there are a few lumps left.

Heat a non-stick skillet over medium heat and brush with melted butter. It's ready when a drop of water dances and evaporates quickly.

Pour ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes.

Stack cooked pancakes on a warm plate and serve immediately with toppings like maple syrup, fresh berries, or whipped cream.