1Whisk the flour, baking powder, baking soda, salt, ginger and cinnamon in a bowl. In a separate bowl beat the egg vanilla and molasses until smooth, then whisk in the milk.
2Combine the dry ingredients into the wet ingredients and just mix until completely Incorporated, a few lumps are OK .
3I used a cast-iron griddle that was lightly greased with butter . Heat the griddle, grease it with the butter (or spray) and drop large spoonfuls of batter onto the griddle. Cook until bubbles form and the edges appear dry. Flip the pancakes over and cook until browned on the other side. Repeat until all batter is used and pancakes are all complete .
4Some variations you can do: I tried it with buttermilk but then in the spices are not as prominent and I like these to be more bold on flavor so I don't suggest buttermilk but go-ahead and give it a try if you want to it just mellows out the flavors of it which kind of defeats the purpose of these pancakes . I would suggest split the buttermilk with milk or water. Whatever floats your boat though. These pancakes are a little bit thick if you want to thin them out at add a little more milk. If you like them even thicker, which I would find hard to believe, then add a little more flour .