In a medium bowl, whisk cottage cheese, eggs, milk, and vanilla to combine.
In a separate bowl, stir flour, sugar, baking powder, cinnamon, and salt to combine.
Pour wet ingredients into dry ingredients, stirring gently to form a thick batter. Some lumps are fine, but batter should be uniform.
Optional: stir in fruit, if using.
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray.
When pan is hot, drop in ¼ cup batter per pancake, cooking about 3 pancakes at a time, so that the skillet is full but not crowded.
Cook until underside is lightly browned, sides are set, and top is bubbling, about 3 minutes. Flip and cook until both sides are browned and pancakes are cooked through, 3 minutes more.
Set aside on a plate, or keep warm in a 250° F oven.
Repeat with remaining batter.
The Nutrition Facts box below provides estimated nutritional information for this recipe.