Whisk wet ingredients: In a large bowl, mix the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. It’s okay if the cottage cheese is a bit chunky. If you prefer a smooth consistency, you can blend the batter.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Combine: Gently stir the dry ingredients into the wet mixture. Do not overmix — a few lumps are fine. Fold in the blueberries.

Rest the batter (optional but helpful): Let the batter sit for 5–10 minutes to hydrate the flour and activate the leavening.

Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake. Cook 2-3 minutes per side, until golden and fluffy.

Serve warm with your favorite toppings.