In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt.

In a separate bowl, blend together milk, molasses, beaten egg, and melted butter until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined. Let the batter rest for 5 minutes.

Heat a skillet over medium heat, lightly greased. Ladle about ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Stack pancakes on a plate, serve warm drizzled with maple syrup, and add powdered sugar or whipped cream if desired.