Combine all the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and vanilla bean powder. Mix well.
Grate the zucchini using the small grater size of your grater directly into a medium bowl. This recipe uses all the juices from the zucchini.
Add the milk, egg, and vegetable oil to the zucchini and whisk together until well combined. If using vanilla extract instead of vanilla bean powder, add it here.
Add the wet ingredients to the dry ingredients and whisk together until just combined—do not overmix. If adding chocolate chips, raisins, or chopped nuts, add them now.
Heat a large non-stick pan and add a small amount of oil or butter. Add a scant ¼ cup of pancake batter to the hot oil and cook for 2-3 minutes over medium-low heat, or until small bubbles form at the top but the bottom does not burn. Use a silicone spatula to flip the pancake and cook for another 1-2 minutes on the other side, or until fully cooked.
Cook ~3-4 pancakes at a time, depending on the size of your pan, and repeat until all the batter is used.
To make the lemon glaze, stir together the glaze ingredients until you get a thick syrup. Drizzle over the warm pancakes and enjoy!
Picky eater tip: If you're afraid that kids or other picky eaters won't want to eat pancakes with tiny bits of green, peel the zucchini before grating it—it will be invisible in the pancakes! Or use a yellow squash instead.The nutrition facts are estimated per pancake assuming a total of 16 pancakes cooked with minimal oil, and do not add any optional add-ins or the lemon glaze.