Start by draining any excess moisture from the cottage cheese to keep your pancakes fluffy. In a large mixing bowl, combine the cottage cheese, eggs, flour, baking powder, sugar, and a pinch of salt. Whisk everything together until just combined; the batter will be slightly lumpy but smooth overall.
Add the oil or melted butter to the batter, along with vanilla extract or lemon zest if using. Gently fold everything together, taking care not to overmix to keep the pancakes light. Let the batter rest for about 5 minutes to allow the gluten to relax, which helps achieve a tender crumb.
Preheat your non-stick skillet or griddle over medium heat until a few drops of water dance and evaporate quickly, signaling the right temperature. Lightly grease the surface with a little oil or butter.
Spoon about 1/4 cup of batter onto the hot skillet for each pancake, spacing them out to give enough room for flipping. Cook for 2-3 minutes, watching for bubbles to form on the surface and the edges to turn golden. The bottom should be a warm, golden brown.
Carefully flip each pancake using a spatula and cook for another 2 minutes, until the other side is golden and the pancakes feel set and slightly firm to the touch. Adjust the heat as needed to prevent burning while ensuring thorough cooking.
Remove the cooked pancakes from the skillet and transfer them to a wire rack or plate. Let them rest for a minute to finish setting and to stay tender inside. Serve immediately with your favorite toppings like fresh fruit, honey, or yogurt.
