Separate the egg whites and yolks, placing the yolks in a large mixing bowl. Add the milk, vanilla extract, and lemon zest to the yolks, whisking until fully combined. Gradually sift in the all-purpose flour and baking powder, mixing until smooth and free of lumps.

In a clean mixing bowl, add the egg whites along with the white vinegar and beat on medium speed until frothy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.

Gently fold the whipped egg whites into the yolk batter using a rubber spatula, being cautious not to deflate the meringue.

Place a nonstick skillet or griddle over low heat and lightly grease the surface with neutral oil. Maintain a cooking temperature between 285°F and 320°F.

Spoon portions of the batter into the pan, cover with a lid, and cook for about 7-8 minutes on one side. Carefully flip and cook for another 5-6 minutes.

Carefully remove the pancakes from the pan and serve warm with your choice of toppings.