In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.

Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk, molasses and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.

Let the batter rest for 5 minutes.

Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.

Pour approximately ¼ cup of the batter onto the hot pan. Continue to pour pancakes onto the pan spacing them a few inches apart until all the batter is used (you may need to cook in batches depending on the size of your pan).

Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.

Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.

Then serve the pancakes warm topped with butter, syrup or any of your other favorite pancake toppings! Enjoy!