In a medium bowl, whisk together the whipped cottage cheese and whole milk. Let the mixture sit for about 5 minutes.

In a small bowl, melt the butter and set it aside to cool.

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sea salt, and pumpkin pie spice. Whisk to ensure even distribution.

Add the pumpkin puree, eggs, maple syrup, and vanilla extract to the cottage cheese mixture and whisk until smooth. Gently whisk in the melted butter.

Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir until combined; a lumpy batter is okay.

Preheat your oven to 200°F and line a baking sheet with parchment paper.

Heat an electric griddle to 350°F or a skillet over medium-low heat. Lightly butter or spray the skillet.

Scoop about ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 4 minutes.

Flip the pancakes and cook for another 2-3 minutes or until golden brown.

Keep pancakes warm in the preheated oven while cooking the remaining batter.

Serve pancakes hot with toppings like warm maple syrup, fresh fruits, whipped cream, or chopped nuts.