In a large bowl, whisk together eggs and water. Add butter and whisk until combined. Add pancake mix and stir just until blended; do not overbeat. If batter is too thick, stir in more water, 1 Tbs. at a time.
Heat a griddle over medium heat until a few drops of water flicked onto surface skitter across it. Lightly grease griddle with vegetable oil or nonstick cooking spray and wipe off excess.
Pour about 1/3 cup (80 ml) batter onto griddle for each pancake. Cook until bubbles form on top and batter is set, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, about 2 minutes more. Keep warm while making remaining pancakes, adding more oil to griddle as needed.
Makes about 14 pancakes.

Prepare the batter as directed above, increasing the butter to 6 Tbs. (3/4 stick/90g). Preheat a waffle maker. Pour enough batter into the center of the waffle maker so it is almost full and cook according to the manufacturer’s instructions.
Makes about four 7-inch (18-cm) waffles.

Prepare the batter as directed above, increasing the butter to 6 Tbs. (3/4 stick/90g). Preheat a Belgian waffle maker. Pour enough batter into the center of the waffle maker so it is almost full and cook according to the manufacturer’s instructions.
Makes six 4 1/2-inch (11.5-cm) waffles.

Williams Sonoma Gluten-Free Pumpkin Pecan Pancake & Waffle Mix