Gingerbread Pancakes

Preheat oven to 200°F. Heat a griddle or skillet over medium. Whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and cloves in a large bowl. Whisk together eggs and brown sugar in a separate bowl until well combined; whisk in buttermilk, water, and coffee until combined. Add egg-buttermilk mixture to flour mixture, stirring until just moistened. (Batter will be slightly lumpy.) Gently stir in melted butter.

Coat hot griddle with cooking spray. For each pancake, pour about 1/4 cup batter onto griddle. Cook until top is covered with bubbles and edges appear slightly dry, 1 to 1 1/2 minutes. Flip; cook until pancake is fluffy and cooked through, 1 to 1 1/2 minutes. Transfer pancake to a baking sheet; place in preheated oven to keep warm. Repeat process with remaining batter, re-greasing griddle as needed. Serve pancakes with softened salted butter, warm applesauce, and/or maple syrup, if desired.