In a large bowl whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1/3 cup dark brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon kosher salt.

In a separate bowl whisk the liquid ingredients: 1 1/4 cup milk, 2 tablespoons molasses, 2 large eggs, and 2 tablespoons melted butter (melt the butter first if it is not already melted).

Pour the dry ingredients into the liquid ingredients and whisk gently until just combined; a few small lumps are fine—do not overmix.

Let the batter rest 10–15 minutes to thicken.

While the batter rests, heat a large nonstick or well‑seasoned sauté pan or griddle over medium heat and lightly grease the surface.

Drop 2 tablespoons of batter per pancake onto the hot pan, spacing pancakes so they do not touch.

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip each pancake and cook the second side until golden and cooked through, about 2–3 more minutes. Reduce the heat slightly if pancakes are browning too quickly.

Transfer cooked pancakes to a plate and repeat with the remaining batter.

Serve warm (original suggestion: with maple syrup or honey).