Warm, spiced gingerbread pancakes with rich molasses flavor, perfect for cozy winter mornings or festive holiday breakfasts.

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In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, mix the milk, molasses, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Heat a skillet or griddle over medium heat and grease with butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
Flip and cook the other side until golden brown, another 2 minutes.
Serve warm with maple syrup, whipped cream, or powdered sugar if desired.