2cupsAll Purpose flourregular or gluten-free measure-for-measure flour blend
¼cupUnsalted buttermelted and cooled slightly
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. Set aside
In a separate bowl, beat the milk, eggs, molasses, and butter until well combined.
Add the dry ingredients and stir until just mixed.
Preheat griddle or skillet over medium high heat.
Spray the griddle or skillet with nonstick cooking spray or add butter to melt. Use a ¼ cup measuring cup to scoop the batter onto the pan. Cook until the edges of the pancakes are no longer glossy in appearance and pancakes begin to bubble. Then flip and cook the other side. Repeat until all the batter has been used.