The night before, combine the flour and milk and yogurt in a bowl. Cover and let sit overnight.
In the morning, combine the dry ingredients together: cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
In a small bowl, beat the remaining wet ingredients together: molasses, eggs, honey, and melted butter.
Add all the ingredients to the milk, yogurt, and flour mixture. Whisk together.
Heat up the griddle.
Once ready, grease the griddle with a bit of butter or ghee and cook the pancakes until bubbly. Then flip and cook for a couple more minutes.
While the pancakes cook, slice three pears.
Heat 2 tablespoons of butter or ghee in a skillet. Once the butter is melted, add the pears. Cover and allow the pear to cook until soft (about 5 minutes).
Once the pears are soft, drizzle with 1 tablespoon honey. Sprinkle with cinnamon and nutmeg. Allow to cook a minute longer.
Remove from the heat.
Serve the pancakes warm with a big dollop of pastured butter, sauteed pears, and your choice of raw honey or pure maple syrup.