Blueberry Graham Pancakes

37  Ratings
  • 10 min prep
  • 20 min total
  • Makes 5 servings, 2 pancakes each.

With the smell of honey graham hotcakes dotted with fresh berries wafting in the air, no way anybody’s sleeping in this weekend.

Blueberry Graham Pancakes Recipe


  • 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
  • 1/2 cup flour
  • 1 tsp. baking powder
  • 1 egg
  • 1 cup milk
  • 2 Tbsp. honey
  • 3/4 cup blueberries


  • Combine  graham crumbs, flour and baking powder; set aside.
  • Beat  egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries.
  • Ladle  batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

Recipe Tips

SubstitutePrepare as directed, using frozen blueberries. Do not thaw the blueberries before adding them to batter.

Make it EasyTo quickly crush the graham crackers into crumbs, use a blender or food processor.


Nutrition Information

Makes 5 servings, 2 pancakes each.

Nutrition per serving:

    • Calories 240 
    • Total fat 5 g
    • Saturated fat 1.5 g
    • Cholesterol 45 mg
    • Sodium 300 mg
    • Carbohydrate 43 g
    • Dietary fiber 2 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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