Gather all your ingredients, and separate the egg whites from the yolks in two mixing bowls.

In one bowl, whisk together flour, baking powder, salt, and sugar until well combined.

In the bowl with the egg yolks, add milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't overmix; it's okay if there are a few lumps.

In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter.

Heat a skillet or griddle over medium heat and add a little butter or oil.

Pour a ladleful of batter onto the hot surface and cook until bubbles form on the top, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Stack your pancakes high on a plate, add your favorite toppings, and dig in!