Step 1

Mix the flour, baking powder, baking soda, and salt in a large bowl.

Step 2

Blend the cottage cheese and milk in a blender until smooth. Make a well in the center of the dry ingredients and pour in the cottage cheese mixture along with the eggs, vanilla, and maple syrup.

Step 3

Stir with a wooden spoon or spatula until combined. Do not over mix, some small lumps are okay. Let the batter rest for 10-15 minutes to help the baking powder activate for fluffy pancakes.

Step 4

While it’s resting, heat a griddle or nonstick pan over medium heat and melt butter or spray with nonstick spray. Scoop or pour 1/4 cup of the batter onto the hot pan. Cook for 2-3 minutes until the edges are set and bubbles start to form and pop all over the surface of the pancakes. Flip and cook on the other side for 2-3 minutes until golden brown. Re-grease the pan between batches and repeat with the remaining pancake batter.

Step 5

Serve with your favorite toppings and enjoy! Leftover pancakes stay fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.