Shred zucchini using a box grater and lightly pat dry with paper towels.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold shredded zucchini into the batter carefully.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup batter onto skillet for each pancake.
Cook until bubbles appear on the surface and edges begin to set.
Flip pancakes and cook until golden brown on the other side.
Repeat with remaining batter.
Serve warm with maple syrup, fruit, or desired toppings.
