In a blender, combine milk, cottage cheese, egg, oil, maple syrup, 2 teaspoons lemon zest, 1 ½ teaspoons lemon juice, and vanilla; blend until smooth, about 30 seconds.
Add flour, baking powder, baking soda, and salt; blend just to combine.
Adjust oven rack to middle position and heat oven to 200ºF (93ºC). Set a wire rack inside a rimmed baking sheet; place in oven.
Heat ½ teaspoon oil in a large nonstick skillet over medium heat until shimmering. Brush oil around pan with pastry brush. Carefully wipe out oil using a paper towel but leave a thin film on bottom of pan.
Spoon batter by 3 tablespoons or scant ¼-cup (or #24 scoop) into pan in 2 places. Barely spread each portion into 3 to 3½-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are beginning to break an not fill in, about 2 minutes.
Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, about 2 minutes more. Repeat cooking process with remaining batter (adding an additional splash of oil about halfway through batches).
Serve pancakes immediately or transfer to wire rack in oven to keep warm.