Preheat griddle or a large pan.
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger.
In another mixing bowl, whisk together water, buttermilk, eggs, oil, and molasses.
Add the wet ingredients to the dry ingredients and fold in with a rubber spatula. The batter should be lumpy. Do not overmix. Set aside for 3 minutes.
Using an ice cream scoop, drop scoops of the pancake batter onto a preheated griddle or pan. Bake each pancake until bubbles start to appear all over the surface and the pancake starts to set around the edges. Flip and cook until the other side is set.
Repeat until all the batter is used.
Serve warm with warmed up maple syrup.
