In a medium-size bowl, combine graham cracker crumbs, flour, and baking powder; set aside.
Add egg, milk, and honey to a large mixing bowl and whisk until well blended.
Add flour mixture to wet ingredients, and stir just until moistened; gently fold in blueberries.
Heat a non-stick skillet or griddle over medium.
Pour batter onto hot skillet, using 1/4 cup for each pancake. Cook until bubbles form, then flip and continue to cook until browned on both sides and cooked through in the middle. Repeat until all batter has been used.
Top pancakes with butter and maple syrup, with extra blueberries on the side.