1. In a medium-sized mixing bowl, whisk together the cottage cheese, eggs, and vanilla extract until well combined. If your cottage cheese is large curd and you prefer a smoother batter, you can blend these three ingredients in a blender first, then transfer to a bowl.

2. In a separate small bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps in the dry mixture.

3. Pour the dry ingredients into the wet ingredients. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable.

4. Place a non-stick griddle or large frying pan over medium-low heat. Lightly coat the surface with cooking spray or a small pat of butter. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

5. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface. The edges should look set, and the center should be mostly firm.

6. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

7. Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more cooking spray or butter to the griddle as needed. Serve warm with your favorite toppings.