In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.

In a separate bowl, whisk together the milk, molasses, eggs and melted butter.

Combine the wet ingredients to the dry ingredients and gently stir until combined. Do not overmix, some small lumps are normal.

Heat a nonstick griddle or nonstick skillet over medium-low heat (325°F)*. Measure 1/4 cup of pancake batter and drop onto the heated surface about 6 inches apart. Allow to cook until small bubbles form, then flip and cook for another 1-2 minutes or until lightly browned. Transfer to another plate or warm oven and continue with the remaining batter.

Serve with a pad of butter and gingerbread syrup.

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