1-First: whisk the flour, dark brown sugar, baking powder, baking soda, salt, and spices in a large bowl to form the base. This step blends the flavors evenly.

2-In a separate bowl, combine the whole milk, unsulfured molasses, eggs, melted unsalted butter, finely grated fresh ginger, and finely grated lemon zest until well mixed, creating a smooth wet mixture.

3-Gently stir the wet ingredients into the dry ones until just combined, leaving some small lumps for the best texture.

4-Heat a lightly greased griddle or nonstick skillet over medium-low heat, then pour batter by the quarter cup onto the pan, leaving space between pancakes.

5-Cook until bubbles appear on the surface and the bottom is browned, then flip and cook until golden brown and cooked through.

6-Serve immediately or keep warm in a 250-degree oven for later.