Combine the blueberries, sugar, and lemon juice in a 2-quart saucepan over medium heat. Cook for 5 to 6 minutes, stirring occasionally, until the berries burst and release their juice.

Whisk the cornstarch into the water in a small bowl, then stir into the blueberries. Cook for 1 to 2 minutes more until the sauce coats the back of a spoon. Remove from heat and set aside to cool.

Blend the cottage cheese and eggs in a blender or food processor for 30 to 45 seconds until completely smooth, with no curds visible.

Whisk the flour, baking powder, sugar, and salt together in a mixing bowl.

Pour the cottage cheese mixture and vanilla into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.

Heat a 12-inch nonstick skillet or griddle over medium heat and melt 1/2 tbsp of the butter across the surface.

Scoop 1/4 cup batter per pancake onto the skillet, cooking 3 to 4 at a time so they have room to set. Cook for 2 to 3 minutes until bubbles form on top and the edges look dry.

Flip and cook for 1 to 2 minutes more until golden brown and cooked through in the center. If the first one tears when you flip it, the skillet's not hot enough yet, turn the heat down slightly and give the next batch another minute before flipping.

Repeat with the remaining batter, adding a little more butter to the skillet between batches.

Stack the pancakes three or four high on a plate. Spoon warm blueberry compote over the top and add a dollop of Greek yogurt.

Drizzle with maple syrup if using and serve right away.