Preheat the oven to 250 degrees F.
In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt.
In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated.
Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Serve warm with maple syrup and/or whipped cream.
Recipe courtesy of The Kitchen