In a bowl, beat flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, egg yolks and milk. In a separate bowl, beat egg whites until stiff peaks form and gently fold into batter.
Heat oil on pancake skillet and pour 1/3 cup batter. Cook the first side until bubbles cover the pancake surface and begin to pop. Flip pancake over. Once second side has lightly browned (about half the time it took to cook the first side), remove and serve.