Combine the cottage cheese, egg, flour, baking powder, salt, melted butter, and vanilla extract in a blender. Blend until completely smooth—this is crucial for achieving a tender pancake with no lumps. The batter should be pourable but slightly thick. I prefer using Good Culture cottage cheese because it has a thicker consistency that creates a better texture, but any brand works fine.

Place a non-stick skillet or griddle over medium-high heat and add the 1 tablespoon of butter, allowing it to melt and coat the cooking surface evenly. Once the butter is foamy and the pan is hot, pour the entire batter from Step 1 into the center of the pan. Cook for 1-2 minutes until you see bubbles forming on the surface and the bottom is set and lightly golden.

Using a spatula, carefully flip the pancake and cook for another 1-2 minutes until the second side is lightly golden and cooked through. I like to let it rest on the plate for just a minute before topping so any residual steam releases and the texture stays light and fluffy rather than getting soggy.

Transfer the warm pancake to a serving plate and drizzle generously with maple syrup or top with your desired toppings such as fresh berries, yogurt, nuts, or whipped cream.