Prepare the Pancake Batter

• In a large mixing bowl, whisk together the cottage cheese, eggs, milk, lemon juice, lemon zest, and vanilla extract until combined.
• If you prefer a smoother pancake texture, blend the cottage cheese mixture briefly before adding the dry ingredients.
• In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture.
• Stir gently until just combined. The batter should be thick, with a few small lumps remaining.
• Gently fold in the blueberries, being careful not to crush them.

Cook the Pancakes

• Heat a nonstick skillet or griddle over medium-low heat.
• Lightly grease the surface with butter or oil.
• Pour approximately ¼ cup of batter onto the skillet for each pancake.
• Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
• Carefully flip and cook for another 2–3 minutes, until golden brown and cooked through.
• Repeat with the remaining batter, adding a little more butter or oil as needed.

Serve Warm

• Transfer the cooked pancakes to a serving plate.
• Top with fresh blueberries, a little lemon zest, and a drizzle of maple syrup.
• Add a small spoonful of Greek yogurt or whipped cream for extra creaminess.