Step 1: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the diced apples and 1/2 teaspoon of cinnamon. Sauté for 5-7 minutes until soft. Set aside to cool slightly.
Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, 1 teaspoon cinnamon, cloves, and nutmeg.
Step 3: In a separate medium bowl, whisk the buttermilk, molasses, egg, and melted butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should still have some small lumps. Fold in half of the sautéed apples.
Step 5: Heat a lightly greased griddle or non-stick skillet over medium-low heat. Pour about 1/3 cup of batter for each pancake.
Step 6: Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2 minutes until golden brown.
Step 7: Serve the spiced apple and gingerbread pancakes warm, topped with the remaining sautéed apples and maple syrup.