Preheat griddle or skillet to medium-high heat.
Mix sourdough starter, eggs, coconut oil, and molasses in large bowl.
Whisk in salt, cinnamon, ginger, allspice, cloves, baking soda, and baking powder until well-incorporated.
Let batter sit for about one minute and let the baking soda "puff" it up.
Ladle 1/4 cup of batter per pancake onto skillet.
Cook for 30 seconds-1 minute before flipping. Edges will begin to dry and bubble when they are ready to flip.
Cook for another 30 seconds-1 minute on the other side and transfer to serving plate.
Top with butter, maple syrup, or whatever toppings you prefer. Enjoy!