In a large bowl, combine flour, cocoa powder, espresso powder, sugar, baking powder and salt.
In a small bowl, beat together eggs, milk, vanilla, and butter or oil.
Pour the egg mixture into the flour mixture and stir until just combined.
Heat a griddle to medium-high heat. Pour about ¼ cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side.
Pumpkin Cream Cheese Glaze
Place powdered sugar and cream cheese in a bowl and beat with an electric hand mixer at medium speed until well blended
Beat in pumpkin, ½ teaspoon vanilla and ½ teaspoon of ground cinnamon. Add milk or cream, 1 tablespoon at a time, beating well after each addition until glaze reaches desired consistency. You don't want it too runny.
Notes
leftovers can be stored in a ziptop bag in the refrigerator for up to 3 days.