Separate egg whites and yolks into two bowls and let the egg whites reach room temperature for 10-15 minutes.

In the yolk bowl, mix in milk, vanilla extract, and lemon zest. Whisk together, then sift in flour and baking powder, stirring until smooth.

Beat egg whites until frothy, then gradually add vinegar and sugar, whipping until stiff peaks form, about 3-5 minutes.

Gently fold 1/3 of the meringue into the yolk mixture, then fold in the remaining meringue until just combined.

Preheat the skillet over low heat, grease it with oil, and scoop the batter into the pan. Cover and cook for 7-8 minutes.

Flip the pancakes and cook for another 5-6 minutes, keeping them covered until they are fluffy and light.

Serve immediately stacked high, enjoying with toppings like whipped cream, berries, or maple syrup.