In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar.
In another bowl, combine the milk, molasses, melted butter, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve warm with your favorite toppings.
