Separate the egg whites and egg yolks into two clean bowls, making sure no yolk gets into the whites.

Whisk the egg yolks with milk, vanilla, and lemon zest until combined. Sift in the flour and baking powder, then mix until the batter becomes smooth with no dry spots.

Add vinegar or lemon juice to the egg whites and beat until frothy. Gradually add sugar while continuing to beat, then increase the speed until stiff peaks form.

Gently fold a portion of the whipped egg whites into the yolk mixture to lighten the batter. Add the remaining meringue and fold carefully until fully incorporated without deflating the mixture.

Heat a nonstick pan over low heat and lightly grease it, wiping away any excess oil.

Spoon or pipe the batter into tall mounds in the pan, keeping the shape as high as possible.

Cover the pan with a lid and cook until the bottom is golden brown and the pancakes have set enough to flip.

Carefully flip the pancakes, cover again, and continue cooking until golden and fully cooked through.

Serve immediately with whipped cream, fresh berries, powdered sugar, or maple syrup.

To make the optional whipped cream, combine heavy cream, sugar, and vanilla, then whip until it reaches firm peaks and keep chilled until ready to use.