In a large bowl, beat the cream cheese, lemon curd, and salt with an electric mixer on medium until smooth and creamy. Cover and refrigerate until ready to use.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the buttermilk, molasses, eggs, butter, and fresh ginger. Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix.
Melt a pat of butter in a 10-inch nonstick skillet over medium-heat. Pour about 1 cup of batter into the skillet to form each pancake. Using an offset spatula, quickly spread the batter out into an 8-inch circle. Cook until small bubbles appear on the surface of the pancake, about 3 minutes. Flip and cook until fluffy and cooked through, about 3 minutes more. Repeat process with remaining batter.