In a medium mixing bowl, whisk together the cottage cheese, eggs, vanilla extract, and maple syrup until the mixture is cohesive.

In a separate small bowl, sift together the flour, baking powder, and salt.

Gently fold the dry ingredients into the wet cottage cheese mixture until just combined, ensuring no large pockets of flour remain.

Heat a non-stick skillet or griddle over medium-low heat and lightly coat with butter.

Portion the batter using a 1/4 cup measure to create exactly 7 pancakes onto the heated surface.

Cook for approximately 3 to 4 minutes per side, or until the surface exhibits small bubbles and the underside is golden brown.

Flip carefully and cook the second side for an additional 2 minutes until the center is set.