In a medium mixing bowl, stir together the eggs, cottage cheese, and milk until combined and moist.

Stir the flour, baking soda, and sugar into the egg mixture just until the ingredients are combined and no flour is visible. The batter may be slightly lumpy. Don’t overmix or the pancakes won’t be light and fluffy.

Gently stir the blueberries with liquid into the pancake batter.

Lightly spray a large skillet or electric griddle with cooking spray. Heat over medium-high heat. For each pancake, ladle 1/4 cup batter into the skillet or griddle. Don’t overcrowd the pancakes. You may need to cook these in batches (the batter will make 4 pancakes total).

Cook for 2 to 3 minutes, or until bubbles appear on the edge of each pancake. Using a spatula, turn over the pancakes. Slightly flatten each pancake with the back of the spatula. Cook for 2 to 3 minutes, or until second side is golden brown. The pancakes should be fairly firm to the touch.

Transfer the pancakes to serving plates.