In a medium bowl, sift together flour, brown sugar, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and allspice. Set aside.

In a large bowl, stir together the buttermilk, molasses, eggs, melted butter, grated fresh ginger, and lemon zest.

Very gently mix the dry ingredients into the wet ingredients. Do not overmix this batter. It should be lumpy and clumpy with the dry ingredients mixed in just enough that you don't see powder.

Cook the pancakes on a griddle preheated to 350°F/175°C degrees. Or, cook them in a skillet over medium-high heat. Grease the griddle or skillet with a bit of unsalted butter.

Use a 1/3 cup (80 ml) measuring cup to measure and pour the batter. Don't overcrowd the pancakes. Cook for 2-3 minutes on each side. When the edges begin to brown and bubbles come to the surface of the pancake, it is ready to be flipped. Re-grease between batches.

Serve topped with maple syrup and whipped cream.