In a large bowl, cream together the eggs and brown sugar until light and fluffy.

Whisk in the buttermilk, water (or milk), and brewed coffee until well combined.

In a separate bowl, sift together the flour, salt, baking powder, baking soda, ground cloves, cinnamon, ginger, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in the melted butter or margarine.

Heat a lightly oiled griddle or frying pan over medium heat.

Pour 1/4 cup of batter onto the hot griddle for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve immediately with maple syrup, honey, or molasses.