Blend or whisk the batter. Add the cottage cheese, eggs, and flour to a bowl. For a smoother texture, use a blender or immersion blender for 10–15 seconds. For a more rustic, cheesy texture, whisk by hand until just combined.

Check consistency. The batter should be pourable but thick, similar to yogurt. If it seems too thin, sprinkle in a little more flour. If it’s too thick, add a splash of milk or water.

Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. Give it a minute to get evenly hot.

Portion the pancakes. Scoop about 2–3 tablespoons of batter per pancake. Smaller pancakes are easier to flip and cook through.

Cook low and slow. Cook for 2–3 minutes until the edges look set and small bubbles appear. Because the batter is protein-rich, slightly lower heat helps prevent browning too fast.

Flip gently. Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until golden and cooked through.

Serve warm. Stack them up and add your favorites: maple syrup, berries, yogurt, peanut butter, or a drizzle of honey. For savory, try avocado, a fried egg, or smoked salmon.