In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
In a small bowl whisk together sugar, oil, eggs and milk.
Add the liquid to the dry and mix just until incorporated. If batter is too thick add a bit more milk. If batter is too thin add a bit more flour.
Preheat a griddle to medium low heat.
Pour ⅓ cup batter onto griddle and let it cook for about 1 1½ minutes or until small bubbles start to form in the batter.
Flip and cook for 1 minute on the other side.
Cook multiple pancakes at the same time.
Serve with warm maple syrup and fresh whipped cream.