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Preheat oven to 425 F.
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Measure pancake mix into a medium-sized bowl.
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Combine the egg replacer with the warm water in a small dish. Stir gently to combine.
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Add buttermilk, egg replacer mixture, vanilla extract, melted butter and salt to the pancake mix. Stir to combine. If mixture is too thick, stir in a little more buttermilk. If mixture is too thin, stir in a little more pancake mix. Remember, you want a muffin batter consistency, not a pancake batter consistency. Muffin batter is thicker than pancake batter in my book.
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Generously spray two 24-count mini-muffin pans with baking spray. Fill cups 2/3 full.
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Bake for 10-12 minutes, or until lightly browned on top. Remove from oven. Let them sit in the pan for 1-2 minutes, then turn them out into a bowl or serving dish.
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Serve with small individual dishes of syrup for dipping.
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Notes:
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1. You can use any pancake mix of your choice, but if you want your recipe to be egg-free, make sure the mix is too!
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2. If you don't have buttermilk, you can make your own. Combine a little less than 1 1/4 cups milk with 1 tablespoon of vinegar and stir together.
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3. Makes about 4 dozen.
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Recipe adapted from Pioneer Woman's Pancake Mini Muffins.
