Begin by carefully separating the egg whites and yolks into two distinct bowls, ensuring there is no yolk in the egg whites.

In the bowl containing the egg yolks, whisk together the milk, vanilla extract, and optional lemon zest until fully combined.

Sift in the all-purpose flour and baking powder, mixing gently until the batter is smooth and free of lumps.

Add the white vinegar to the egg whites and beat until frothy. Gradually add the sugar and continue beating until stiff peaks form.

Gently fold one-third of the whipped egg whites into the yolk mixture. Gradually add the remaining egg whites and carefully fold them in.

Heat a nonstick skillet over low heat and grease with neutral oil. Spoon out mounds of batter and cook covered for about 7-8 minutes.

Carefully flip each pancake and cook for an additional 5-6 minutes until both sides are golden brown.

Stack the pancakes on a plate and add toppings such as whipped cream, fruits, powdered sugar, and syrup.