In a large bowl whisk together the egg yolks, sour cream, milk, molasses, sugar, and vanilla; set aside.
In a separate bowl combine the flours, salt, baking powder, cinnamon, ginger, nutmeg, and cloves; whisk well.
Add the dry mixture into the wet mixture, and stir until just combined; do not over mix! Set aside.
Add the reserved egg whites to a large bowl or the body of a stand mixer. Beat, using a handheld mixer or the whisk attachment, until the whites begin to form soft peaks.
With a rubber spatula fold egg whites into the pancake batter, stirring until fully incorporated.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
Top pancakes with syrup and extra butter, or anything else your heart desires! Serve at once.
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