Mix graham crumbs, flour and baking powder in medium bowl. Beat egg, milk, sour cream, honey and oil with whisk until blended. Add to flour mixture; mix well. Gently stir in blueberries.
Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake.
Cook until bubbles form on tops, then turn over to brown other sides.