Preheat a griddle or skillet to medium high for pancakes.
Combine the eggs and brown sugar in a bowl. In a large glass measuring cup, add the buttermilk and stir in the espresso powder. Whisk the buttermilk into the eggs and sugar until completely combined.
Whisk the flour, baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl to combine.
Pour the butter into the brown sugar mix and fold in the flour mixture to combine.
Dollop ⅓ cup portions on to you preheated griddle and cook until bubbles appear on the edges and begin to pop ( 3 to 5 minutes). Flip and cook 2 minutes longer, until golden on the bottom.
Serve with whipped cream and a sprinkle of cinnamon.