Puffins! Mini baked Pancakes

So I've pinned this recipe at least ten times and kept telling myself I was going to make them for my two year old who is a pancake lover  He totally takes after me in this breakfast department.  I have a thing for pancakes.  Well, I have a thing for making pancakes, in super fun shapes.  Although I must admit, it has taken me years to perfect my pancake making abilities. Yet, still the first one of the batch always ends up in the garbage.
Anyway, these little pancake muffins looked so cute and the perfect little finger-food breakfast for my son.  I finally got around to making them this week and they were a total hit.  Bonus, they were SO much easier to make than actual pancakes.  There are a ton of recipes where you can make your own batter from scratch but most included buttermilk which I never have on hand so I decided to improvise.  I've tried SO many different pancake mixes in the past but I've finally settled on Biscuick brand.  They always give me the perfect amount of fluffiness that every pancake should have.  So thats what I used for this.  They came out super light, super fluffy and super delicious.  The best part was since they weren't fried in butter they were a lot less greasy so I didn't feel as guilty dousing it in syrup.  It ended up making about 32 muffins so I kept them in the fridge and ate them throughout the week.  They were actually even BETTER the second day when I re-heated them in the toaster.  The outside toasted up and gave it a nice little extra crunch while the inside kept its fluffiness.  I didn't try it, but Im thinking these would be a good make-a-head, freezer-friendly breakfast treat to keep on hand.
I served them with some fresh heart-shaped fruit.  (Just used a mini cookie cutter) It is Valentines Day season after all!

Here's how I made them:

Ingredients:
2 cups of Bisquick mix
1 cup of whole milk
1 tbsp pure vanilla extract
2 large eggs
2 tbsp sugar
1/2 cup of blueberries

Directions:
Mix together the Bisquick mix, whole milk, vanilla extract, sugar and two eggs.  Stir in fresh blueberries.  Pour the batter into a generously buttered muffin tin about 3/4 of the way.  You can add some additional blueberries on top if you'd like. Bake at 375 degrees for about 10-12 minutes. Enjoy!