Break the matzo into small pieces. Place in a medium bowl.
Cover the matzo pieces with very hot tap water. Let stand and soften for about 30 seconds, then drain into a colander.
Wipe your bowl clean with a paper towel and use it to whisk together the eggs, vanilla and cinnamon.
Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form into a batter.
Heat a double-burner griddle over medium-high heat. Add the butter and brush to coat. Spoon the batter into the griddle, measuring ¼ cup batter per pancake. You should get 4 to 6 pancakes, depending on how big you make them.
Fry the pancakes 1-2 minutes on each side, until golden and cooked through. Serve with warm maple syrup.