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

In a medium bowl, whisk together the buttermilk, egg, butter, and molasses. Pour into the flour mixture and stir just until incorporated. (If the batter seems too thick to pour, add a little more buttermilk.)

Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).

When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.

Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.

Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.

Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.

Serve warm, topped with maple syrup (or your favorite toppings).