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Add the eggs, cottage cheese, milk, peanut butter, vanilla extract, maple syrup, and cinnamon to a blender. Blend until smooth and creamy.
In a large mixing bowl, whisk together the flour, baking powder, and kosher salt.
Pour the blended mixture into the dry ingredients and stir just until combined. A few lumps are perfectly fine. Let the batter rest for 5 minutes.
Heat an electric griddle or nonstick skillet over medium-low heat. Lightly butter the cooking surface.
Scoop about ½ cup of batter onto the hot griddle for each pancake. Since the batter is thick, gently spread it into a circle with the back of a spoon.
Cook for 3 to 4 minutes, until bubbles begin to form around the edges and the bottoms are golden brown.
Flip and cook for another 3 to 4 minutes, or until the centers are cooked through.
Serve warm with maple syrup and extra peanut butter.