Fluffy and warmly spiced, these gingerbread pancakes are perfect for a cozy holiday breakfast or brunch.

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In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, mix buttermilk, milk, molasses, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with syrup, whipped cream, or your favorite toppings.