In a large bowl whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, and salt until evenly combined.
In a separate bowl lightly beat the eggs, then add the milk, cottage cheese, and vanilla and whisk until blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix—the batter should be slightly lumpy.
Fold the blueberries into the batter until evenly distributed.
Heat a buttered griddle or large skillet over medium heat. Drop batter by 1/3-cup scoops onto the hot surface, leaving space between pancakes.
Cook until small bubbles form on the surface, about 3 minutes, then flip and cook the second side until golden brown, about 1–2 minutes more.
Repeat with remaining batter, keeping finished pancakes warm if desired, and serve warm with maple syrup or whipped cream and extra blueberries.
