In a large mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, and brown sugar until well combined.

In a separate bowl, crack the eggs and whisk them together with the milk and melted butter until smooth and creamy.

Gradually pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined.

Preheat a non-stick skillet over medium heat for about 3 minutes and lightly coat it with butter or oil.

Pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface.

Flip the pancake and cook for an additional 2-3 minutes until golden brown.

Serve warm with a drizzle of maple syrup and optional toppings like whipped cream, fresh fruit, or nuts.