Cottage Cheese Pancakes

In a large bowl, whisk together the eggs, cottage cheese, and vanilla extract until smooth and combined. This creates the creamy base that supports the rest of the batter and gives these pancakes their signature texture.

In another bowl, sift the flour, sugar, baking powder, and salt. Sifting helps ensure even distribution and a lighter pancake. Stir the dry ingredients together to make sure everything blends well.

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix — a few lumps are okay and will keep pancakes tender and fluffy. The batter should be thick but scoopable.

Preheat a non-stick skillet or griddle over medium heat. Add butter or oil to coat the surface. Pour small scoops of the batter onto the skillet, spacing them evenly. Cook for about 2-3 minutes until bubbles form on top and edges look set, then flip and cook another 1-2 minutes until golden and cooked through.

Transfer your pancakes to a plate and keep warm while cooking the remaining batter. Stack high and prepare for garnishing and serving.