In a large mixing bowl, whisk together milk, eggs, brown sugar, molasses, oil, and vanilla.
On top of wet ingredients, add flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gently toss dry ingredients together before stirring into wet ingredients.
Stir until smooth, but don’t overmix.
Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
Makes about 15 pancakes
This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle. Watch them closely, especially the first couple batches.
For a twist on gingerbread pancakes, try adding 3/4 cup chopped pecans or 3/4 cup chocolate chips.