In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.
For the Syrup
Bring maple syrup and 1 1/2 cups of cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 7 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/2 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Serve over pancakes
If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.