In a blender, combine eggs, cottage cheese, vanilla, oil, lemon zest, lemon juice, and milk. Blend until smooth.
In a large bowl, mix together dry ingredients: flour, baking powder, salt, sugar, and poppy seeds.
Add the blended wet ingredients to the dry ingredients. Stir until just combined.
Meanwhile, heat a large skillet over medium heat. Grease or spray if desired. Drop batter by about ¼ cup amounts onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately. Makes about 20 pancakes.
Video
Notes
If batter seems too thick, stir in additional milk until it's the right consistency.
Poppy seeds are optional, if you don't care for them.
Storage: Store extra pancakes in the refrigerator for up to a week or freeze them for up to two months. Reheat in a toaster oven, air fryer, or microwave. They don't need to be thawed first. For more make-ahead information, refer to the post above.