• Whisk together 1 cup all-purpose flour, 1 tablespoon brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt and ½ to 1 teaspoon gingerbread spices in a large mixing bowl. If it's your first time, start with the small amount of spice and adjust.
• In a medium bowl, whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons molasses and 2 tablespoons melted butter until well combined. Don’t beat, just integrate well.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
• Let the batter rest at room temperature for half an hour before using.
• Heat a pancake griddle or non-stick skillet over medium heat and dab with some butter.
• Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
• Flip the pancakes and cook for another 1 or 2 minutes or until golden brown. Repeat with the remaining batter.

For the topping:

• Beat 1 cup heavy or heavy whipping cream with 1 tablespoon powdered sugar in a medium bowl until medium-firm or firm peaks form. Don't overbeat it, or it will curdle.
• Serve the gingerbread pancakes warm with whipped cream, ¾ cup maple syrup, gingerbread cookies, ground cinnamon and holiday sprinkles or other topping of choice.