Preheat griddle to 375°F or heat skillet over medium-low heat.
In large bowl, whisk together pancake mix, sugar, nutmeg and cinnamon until well combined.
Whisk eggnog, eggs and melted butter together. Add to pancake mixture and stir until large clumps disappear. If mixture seems too thick, add milk one tablespoon at a time, until desired consistency. Let stand 1 to 2 minutes.
Pour 1/4 cup batter onto lightly greased griddle or skillet. Cook about 1 1/2 to 2 minutes or until a few bubbles appear on surface and bottom is golden brown; turn, continue cooking 1 to 2 minutes. Reduce heat to 350°F if pancakes are browning too quickly.
Serve with Eggnog Topping and/or Aunt Jemima® Syrup.
Eggnog Topping: Place 1/2 cup confectioners’ sugar in small bowl. Add just enough eggnog to make a thick sauce-like consistency. Spoon over hot pancakes. Top with holiday sprinkles, if desired.