In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
In a separate bowl, whisk buttermilk, milk, coffee, molasses, eggs, melted butter until well combined.
Add the wet ingredients to the dry ingredients and gently stir until combined. A few small lumps are fine. Alternatively, you can combine the ingredients in a Whiskware Pancake Batter Mixer and shake to combine.
Let the batter sit for 10 minutes before using.
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand. If using the Whiskware gingerbread mold and batter bottle, pour a thin layer of pancake batter into the mold and use a butter knife to help spread to all edges.
Cook until the batter bubbles on the surface and browns on the bottom, about five minutes, remove gingerbread silocon mold (if using), then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.