Mix the wet ingredients. In a medium bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and melted butter. The mixture does not need to look perfectly smooth.

Add the dry ingredients. Stir in the flour, sugar, baking powder, and salt. Mix just until everything comes together. A few small lumps are fine.

Let the batter rest. Allow the batter to sit for 5 minutes. This helps the flour hydrate and gives the pancakes a better texture.

Heat the pan. Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and let it warm up before cooking.

Scoop the batter. Use about 1/4 cup of batter for each pancake. Spread it slightly if needed, since the batter can be thicker than standard pancake batter.

Cook until bubbles form. Let the pancakes cook for 2 to 3 minutes on the first side. When the edges look set and bubbles appear on the surface, flip them carefully.

Flip and finish cooking. Cook the second side for another 1 to 2 minutes, until golden brown and cooked through. Adjust the heat if they brown too fast.

Serve warm. Stack the pancakes and serve right away with your favorite toppings. Fresh berries, honey, Greek yogurt, or maple syrup all work well.