Gingerbread Pancakes

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/8 cup fresh lemon juice
Vegetable oil or nonstick spray

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken). Stir gently before dosing out pancakes on griddle.

Spray a griddle or 12-inch nonstick skillet with nonstick spray or brush it with oil and heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover to keep warm. Re-spray or brush griddle with oil between batches.

Serve with butter and maple syrup.