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PdfIn a large bowl, whisk together all dry ingredients except brown sugar.
In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter and the water.
Add wet ingredients to the flour mixture and stir until just blended. There will be some small lumps.
Brush preheated pan (medium heat) with some of the remaining melted butter.
Use about ¼ cup batter for each pancake.
Reduce the heat to medium-low and cook.
Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy.
Repeat with the remaining batter and butter.
Serve the pancakes immediately, accompanied by the syrup.