Gingerbread Latte Sheet-Pan Pancake

Preheat oven to 350° and line a 17.25"x12.25" sheet pan with parchment.

In a large bowl, whisk flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon pepper, 3/4 teaspoon cloves, and 3/4 teaspoon nutmeg.

In a medium bowl, whisk eggs, butter, and molasses. Pour egg mixture into dry ingredients and mix a few times until just incorporated. Add coffee and milk and continue to mix until no dry streaks remain; it’s okay if there are small lumps.

Pour batter into prepared pan; smooth top with an offset spatula. To check if batter is even, stick tip of spatula in different sections of batter to check the level.

Bake pancake until golden brown and firm to the touch, 15 to 17 minutes. Let cool 15 minutes.

Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream and remaining 2 tablespoons granulated sugar on medium-high speed until medium peaks form.

In a small bowl, combine remaining 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon pepper, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.

Cut pancake into 16 pieces and dollop with whipped cream. Drizzle with syrup and sprinkle with spice mixture.