In a large bowl whisk together milk, eggs yolks, cottage cheese, sugar, vanilla extract, salt, baking powder, baking soda, and lemon zest.
In a small bowl, beat the egg whites until form soft peaks are formed.
In a medium bowl add flour and blueberries and make sure the berries are fully coated in the flour.
Add flour mixture to the cottage cheese mixture, and stir to combine without over mixing.
Add egg whites and fold into the mixture with a spatula.
Preheat a skillet to medium heat and grease it but butter.
Pour ½ cup scoops of batter into the skillet and cook until the edges of the pancakes begging to brown and you can see bubbles on the top, around 3-4 minutes.
Flip the pancakes and cook 1 more minute.
Serve with honey.