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

Melt 3 tablespoons of the butter and let it cool slightly.

In a separate bowl, whisk together the eggs, milk, molasses, and melted butter.

Gradually add the wet ingredients to the dry ingredients. Stir just until combined. Do not overmix; a few lumps are fine.

Let the batter rest for 5 minutes.

Heat a skillet or griddle over medium heat. Use the remaining 1 tablespoon butter to lightly grease the cooking surface.

Pour about ¼ cup batter onto the hot skillet for each pancake, leaving space between them.

Cook for 1–2 minutes, or until bubbles form on the surface and the edges begin to set.

Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.

Repeat with the remaining batter, adding more of the reserved butter to the skillet as needed.

Serve warm with butter, syrup, or your favorite pancake toppings.