Whisk the wet stuff: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until it’s mostly smooth. A few curds from the cottage cheese? Totally fine. If you’re team silky-smooth, you can always blend the batter instead.

Mix the dry stuff: In a separate bowl, whisk the flour, baking powder, baking soda, sugar, and salt. It doesn’t need to be fancy—just well combined.

Bring it all together: Add the dry ingredients to the wet and gently stir until just combined. Don’t overmix—lumps are welcome here. Fold in the blueberries like you’re tucking them into bed.

Let it chill (optional but worth it): If you’ve got a few minutes, let the batter rest for 5–10 minutes. It gives the flour time to hydrate and the leavening a chance to do its thing. Translation: fluffier pancakes.

Time to cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through.

Serve it up: Stack them high and serve warm with your favorite toppings.