In a large mixing bowl, combine the flour, baking powder, ginger, cinnamon, and nutmeg. Whisk until lump-free.

In a separate bowl, whisk together the milk, egg, melted butter, and brown sugar until creamy.

Pour the wet mixture into the dry ingredients, stir gently until just combined. Let the batter rest.

Heat a non-stick skillet over medium heat for about 2-3 minutes. Grease with a pat of butter.

Spoon about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear, about 2-3 minutes.

Flip each pancake and cook until golden brown, about 1-2 more minutes.

Serve warm with maple syrup and your choice of toppings.