In a medium bowl, whisk together the eggs and sugar. Add the buttermilk, coffee and 1/2 cup water. Stir in the vegetable oil.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined— don’t worry if there are a few lumps.
Lightly grease a large sauté pan or griddle with nonstick spray oil. Heat the pan until hot and then spoon out 1/4 cup batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute or so.
Serve immediately or transfer the cooked pancakes to an ovenproof dish in a warm oven until the entire batch is finished. Serve garnished with butter and syrup.