1. Refresh and feed sourdough starter the night before and let it become bubbly.

2. In a bowl whisk together eggnog, melted butter, and eggs until smooth.

3. In another bowl combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.

4. Pour wet ingredients into dry ingredients, add sourdough starter, and stir until just combined.

5. Let the batter rest for 10 to 15 minutes.

6. Preheat a non-stick griddle or skillet over medium heat and lightly grease.

7. Pour 1/4 cup batter per pancake onto the griddle and cook until bubbles form and edges set, about 2 to 3 minutes.

8. Flip and cook the other side until golden brown, about 2 minutes more.

9. Keep cooked pancakes warm in a low oven on a wire rack.

10. For the syrup, combine sugar and water in a saucepan and heat until sugar dissolves.

11. Stir in butter and salt, then add vanilla extract and simmer 2 to 3 minutes.

12. Allow syrup to cool slightly to thicken, then serve warm over pancakes.