Step 1: Blend the wet ingredients

Add the cottage cheese, eggs, Greek yogurt, melted butter, and alcohol-free vanilla extract to a blender.

Blend for 20–30 seconds, until the mixture is completely smooth and no visible cottage cheese curds remain. It should look like a thick, creamy liquid.

If using a food processor, blend for 30–45 seconds, scraping down the sides once if needed.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt.

Make sure the leavening ingredients are evenly distributed so the pancakes rise consistently.

Step 3: Combine wet and dry

Pour the blended cottage cheese mixture into the bowl of dry ingredients.

Stir gently with a spatula or wooden spoon until just combined. A few small lumps are fine.

Avoid mixing until perfectly smooth; overworking the batter can make the pancakes tough.

Step 4: Add the blueberries

Gently fold approximately ¾ cup blueberries into the batter.

Reserve the remaining ¼ cup to add to the pancakes on the griddle.

Step 5: Rest the batter

Let the batter sit for 5 minutes while you prepare the cooking surface.

This gives the flour time to absorb moisture and allows the leavening ingredients to begin working.

Step 6: Heat the griddle

Place a large nonstick skillet or griddle over medium-low heat.

Add about ½ teaspoon butter and spread it into a thin layer.

The pan is ready when a small drop of water sizzles and evaporates within a few seconds. If the butter browns quickly or the water sputters aggressively, reduce the heat.

Step 7: Portion the pancakes

Pour approximately ⅓ cup batter per pancake onto the griddle, leaving space between them.

Press a few of the reserved blueberries gently into the top of each pancake. Divide them evenly among the pancakes rather than trying to use a fixed number per pancake.

Step 8: Cook the first side

Cook for approximately 3–4 minutes, until bubbles appear on the surface and the edges look set and slightly dry.

Lift an edge carefully with a spatula to check that the underside is evenly golden.

These pancakes are thicker than standard pancakes, so medium-low heat helps the centers cook without burning the outside.

Step 9: Flip carefully

Slide a wide spatula beneath each pancake and flip in one confident motion.

Cook the second side for approximately 2–3 minutes, until golden and cooked through.

The center should spring back lightly when touched. If a pancake browns before its center is set, lower the heat for the next batch.

Do not press the pancakes down with the spatula after flipping.

Step 10: Keep warm and repeat

Transfer cooked pancakes to an oven-safe plate or baking sheet in a 200°F (93°C) oven while you prepare the remaining batter.

Add a little more butter to the griddle between batches as needed.

Step 11: Serve

Stack the Fluffy Blueberry Cottage Cheese Pancakes on plates and top with the serving butter and maple syrup.

Serve warm, with extra blueberries if desired.