In a mixing bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and sea salt, whisking until everything is evenly distributed.

In a separate bowl, crack the eggs and whisk them until frothy. Add the milk, molasses, melted butter, and vanilla extract, mixing until the mixture is smooth and well-blended.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. It's perfectly fine if the batter remains slightly lumpy; avoid overmixing.

Heat a non-stick skillet or griddle over medium heat, lightly greasing it with a bit of cooking spray or butter.

Spoon approximately 1/4 cup of batter onto the skillet for each flapjack. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes. Flip the flapjack and continue cooking for another 1-2 minutes until it turns a lovely golden brown.

Continue this process with the remaining batter, adjusting the heat as needed to ensure even cooking without burning.

Serve these delightful flapjacks warm, topped with maple syrup, fresh fruit, or whipped cream for an indulgent breakfast treat.