Preheat the waffle iron to the manufacturer's recommended medium-high setting.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar, ensuring no lumps of sugar remain.

In a separate vessel, whisk the eggs thoroughly before incorporating the almond milk, molasses, vegetable oil, and vanilla extract until the mixture is homogeneous.

Pour the liquid mixture into the dry ingredients and whisk until just combined; do not overmix, as small lumps are necessary for texture.

Lightly coat the waffle iron grids with a high-smoke-point oil spray.

Ladle approximately 1/2 to 2/3 cup of batter onto the center of the iron, depending on specific equipment capacity.

Close the lid and cook for 4 to 5 minutes, or until steam production ceases and the exterior is crisp.

Transfer the waffle to a wire rack to prevent sogginess and repeat the process with the remaining batter.

Serve immediately.