In a mixing bowl, combine cottage cheese, eggs, and milk. Whisk until smooth.

In another bowl, mix flour, sugar, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the blueberries.

Heat a non-stick skillet over medium heat and lightly grease it.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, adjusting heat as necessary.

Serve warm with additional blueberries and maple syrup if desired.