Combine the cottage cheese, eggs, and honey in a mixing bowl, whisking until the mixture is smooth with some small lumps remaining.
Sift the flour, baking powder, and salt into the bowl, then gently fold everything together until just combined. Don’t overmix; some lumps are okay.
Let the batter rest for 5 minutes; this relaxes the flour and activates the baking powder, helping the pancakes fluff up during cooking.
Preheat a non-stick skillet or griddle over medium-low heat and lightly brush with oil or melted butter.
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them.
Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. The pancakes should turn a light golden brown underneath.
Carefully flip each pancake with a spatula and cook for another 2 minutes, until golden on both sides and cooked through.
Remove the pancakes from the skillet and keep warm on a plate while you repeat with the remaining batter, adding more oil as needed.
Serve the pancakes hot with your favorite toppings, such as fresh berries, yogurt, or a drizzle of syrup for extra flavor.
