Separate the egg whites from the yolks into two bowls. Whisk together the yolks, milk, vanilla, and lemon zest until smooth. Sift in flour and baking powder, combining gently.

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

Gently fold one-third of the meringue into the yolk mixture to lighten it. Then fold in the remaining meringue carefully.

Heat a nonstick skillet over low heat and grease it. Dollop the batter into tall mounds on the pan, cover, and cook for 7-8 minutes until golden. Flip and cook for another 5-6 minutes.

Transfer pancakes to plates and top with whipped cream, berries, powdered sugar, or syrup. Serve warm.