In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined. Set aside.

In a large measuring cup or separate bowl, whisk together the melted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and uniform.

Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and there are no lumps.

Allow the batter to rest for 10 minutes to ensure proper hydration and better waffle texture. Preheat your waffle iron on high heat during this time.

Spray the preheated waffle iron with baking spray or brush with oil to prevent sticking. Using a large portion scoop, pour batter into the waffle iron, spreading evenly but not overflowing.

Close the waffle iron and cook the waffles for about 5 minutes, or until they are deeply brown and crispy on the outside.

Transfer cooked waffles to a cooling rack set over a baking tray. Place them in a preheated oven at low temperature to keep warm while cooking the remaining waffles.

Serve the gingerbread waffles warm with syrup and freshly whipped cream if desired.