In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

In a separate bowl, combine the cottage cheese, large eggs, milk, melted butter, and vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients, stirring until just combined with a few lumps remaining.

Allow the batter to rest for about 5 to 10 minutes to improve the texture.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it.

Pour approximately 1/4 cup of the batter onto the hot skillet for each pancake, cooking for 2 to 3 minutes.

Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown.

Transfer the pancakes to a warm plate and serve immediately with your choice of toppings.