Start by separating egg whites from yolks, whisk yolks with milk, vanilla extract, and lemon zest until smooth. Sift in flour and baking powder, mixing gently until lump-free. Set aside.

In a clean bowl, add vinegar to egg whites and beat on medium speed until frothy. Gradually add sugar until stiff peaks form.

Gently fold one-third of the meringue into yolk mixture, then add remaining meringue in two additions, folding gently.

Preheat a nonstick skillet over low heat. Portion mounds of batter onto skillet, cover, and cook for 7-8 minutes until golden. Flip gently and cook for another 5-6 minutes.

Stack pancakes on plates and serve immediately with toppings like whipped cream, fresh fruits, powdered sugar, or maple syrup.