Gather your equipment and preheat a non-stick skillet over medium heat until warm.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This creates a light, airy base for the batter.
In a separate bowl, beat the eggs until they’re slightly frothy, then stir in the cottage cheese, milk, and melted butter until smooth and well combined. The mixture should be creamy with small curds from the cottage cheese visible.
Gently fold the wet mixture into the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix—the batter should be slightly lumpy but cohesive, with a thick but pourable consistency.
Let the batter rest for 5 minutes; this relaxes the gluten and helps the pancakes become fluffier. During this time, the mixture will thicken slightly and develop a richer aroma.
Lightly grease the preheated skillet with a small amount of melted butter or oil. Once shimmering, pour about 1/4 cup of batter per pancake onto the skillet, spacing them apart.
Cook the pancakes for about 2-3 minutes, until bubbles form on the surface and the edges look set. The underside should be golden and slightly crisp.
Carefully flip each pancake with a spatula, then cook for another 2 minutes until evenly golden brown and cooked through. The pancakes will smell rich and buttery, with a tender interior.
Remove the cooked pancakes and place them on a plate. Keep warm while you cook the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes hot with your favorite toppings—syrup, fresh berries, or a dollop of extra cottage cheese—enjoying the warm, tender, and slightly tangy bites.
