Blend the wet ingredients: In a blender, add cottage cheese, eggs, oil or butter, vanilla, maple syrup or honey (if using), and milk. Blend until completely smooth and creamy, about 20–30 seconds.

Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. If using cinnamon, add it here.

Combine gently: Pour the blended mixture into the dry ingredients. Stir with a spatula until just combined. If the batter looks very thick, add 1–2 tablespoons more milk. Do not overmix.

Rest the batter: Let it sit 5 minutes. This helps the flour hydrate and makes fluffier pancakes.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The surface is ready when a drop of water sizzles and evaporates in a few seconds.

Cook the pancakes: Pour 1/4 cup batter per pancake. If adding blueberries or chips, sprinkle them on now. Cook 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.

Serve warm: Stack and top with fresh berries, Greek yogurt, nut butter, or a drizzle of maple syrup.