In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures the leavening agent and spices are evenly distributed throughout the dry mixture, which helps create light, fluffy pancakes with consistent flavor. Set aside.

In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, and milk. Blend until completely smooth—this is crucial for tender pancakes, as any lumps of cottage cheese will create a grainy texture. This step typically takes 1-2 minutes. I find that a blender works better than hand-mixing because it fully breaks down the cottage cheese into a uniform batter.

Pour the wet ingredient mixture from Step 2 into the bowl with the dry ingredients from Step 1. Gently fold together with a spatula until just combined—don't overmix, as this can develop gluten and make the pancakes tough. The batter should be slightly lumpy, not smooth. If the batter seems too thick to pour, add a bit more milk, 1 teaspoon at a time, until it reaches a pourable consistency.

Heat a non-stick skillet or griddle over medium heat for about 1-2 minutes. Lightly spray with cooking spray or butter to prevent sticking. Once hot, pour 1/4 cup batter onto the pan for each pancake, spacing them so they don't touch. Cook for 4-5 minutes without moving them—you'll know they're ready to flip when the edges look set and the surface shows a few bubbles. I like to wait until the bubbles pop and the surface looks slightly matte before flipping, as this ensures the inside is cooked through.

Carefully flip each pancake and cook for 2-3 minutes on the second side until golden brown. Transfer the finished pancakes to a plate and serve immediately with maple syrup and fresh berries if desired.