In a large mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
In a large glass measuring cup, whisk together the milk, molasses, eggs, ginger, lemon zest, and melted butter.
Slowly pour the wet ingredients into the dry ingredients, whisking to combine. A few small lumps are normal, you do not need to whisk until completely smooth or you'll have tough, rubbery pancakes.
Place a large nonstick skillet over medium heat or preheat a griddle.
Meanwhile, let the batter stand for 5 minutes or until thickened.
Use 1/4 cup measuring cup to portion out the batter. Cook on one side until small bubbles form on the surface. Flip and continue cooking until set. Continue the process with the remaining batter.
Serve warm with whipped cream and cinnamon syrup.