Melt the butter and set aside.  In a large bowl, whisk together the buttermilk (or dairy free sub), eggs, and vanilla.  Stir in the butter.

In a medium bowl, whisk together both of the flours, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.  Stir the dry ingredients into the wet ingredients using a rubber spatula until just combined.  Fold in the zucchini.

Heat a medium frying pan to medium and add the oil or butter to the pan.  Once heated, scoop about 1/3 cup of the pancake batter into the centre of the pan and smooth to form a circle approximately 6 inches in diameter.  Cook until bubbles form at the surface, about 3-4 minutes (you can peek under it with a spatula to see if the bottom has browned nicely, every stove will vary depending on how hot it gets); flip the pancake and cook it on the other side until golden brown, another 3 or so minutes.  Repeat with the remaining pancakes and serve with maple syrup!  You can keep the pancakes warm as you cook them by storing them in an oven-proof dish covered with aluminum foil at 250F.