Gingerbread Pancakes

Stir the coffee into the warm water until dissolved; set aside. Mix the eggs, brown sugar and molasses in a large bowl until well combined. Stir in the buttermilk and the coffee mixture. In another large bowl, sift together the flour, pumpkin pie spice, baking powder, salt and baking soda. Slowly add the liquid ingredients to the flour mixture and stir until just combined; stir in the melted butter. Lightly oil or butter a griddle or heavy skillet and preheat over medium. Pour ¼ cup of the batter onto the griddle for each pancake and cook until little bubbles break around the edges; flip and cook until golden brown. Serve immediately with Maple Butter.