Add cottage cheese, room-temperature eggs, sugar, vanilla extract, water, baking powder, and salt to a blender. Blend for 30-60 seconds until the mixture is smooth and well-combined—this breaks down the cottage cheese curds and creates a lighter, fluffier batter. While blending, measure the flour, cinnamon, and salt together in a separate bowl and whisk to combine, ensuring the baking powder is evenly distributed throughout the dry ingredients.

Pour the blended cottage cheese mixture into the bowl with the dry ingredients and gently fold together with a spatula until just combined—the batter should be slightly lumpy. Don't overmix, as this keeps the pancakes tender. Gently fold in the blueberries last, being careful not to crush them and turn them into the batter. The batter is now ready to cook.

Heat a nonstick skillet or griddle to medium-high heat (about 350°F if using a griddle). Lightly grease the surface with butter or cooking spray. Pour 1/4 cup of batter per pancake onto the hot surface, spacing them about 2 inches apart. I find that room-temperature batter spreads more evenly and cooks more consistently than cold batter, so work quickly after folding in the blueberries. Cook for about 2 minutes until bubbles form on the surface and the edges look set.

Flip each pancake carefully and cook for an additional 1-2 minutes on the second side until golden brown. The pancakes should feel slightly firm to the touch when done. Transfer to a plate and serve immediately while warm, or keep warm in a low oven (200°F) if cooking in batches.