Step 1: In a medium bowl, combine the cottage cheese, eggs, pumpkin puree, 2 tablespoons of maple syrup, and vanilla extract. Whisk until mostly smooth; a few small lumps are perfectly fine.
Step 2: In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt until well combined.
Step 3: Add the dry ingredients to the wet ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps of flour are acceptable.
Step 4: Heat a lightly greased non-stick skillet or griddle over medium-low heat. Ensure the pan is not too hot to prevent burning.
Step 5: Drop spoonfuls of batter (about 1 tablespoon each) onto the hot surface, leaving enough space between them for easy flipping.
Step 6: Cook for 2-3 minutes per side, or until the edges look set, bubbles appear on the surface, and the bites are golden brown and cooked through.
Step 7: Transfer the cooked pancake bites to a plate. Repeat with the remaining batter, lightly re-greasing the pan between batches as needed.
Step 8: Serve warm with additional maple syrup, a dollop of Greek yogurt, fresh fruit, or a sprinkle of powdered sugar. Enjoy your delicious fall breakfast!