Separate the large eggs, keeping the yolks and whites in separate bowls. Whisk together yolks with milk, vanilla extract, and lemon zest until combined. Sift in flour and baking powder, mixing gently until smooth.

Whip the egg whites in a clean bowl until frothy. Gradually incorporate white vinegar while increasing speed. Whip until stiff peaks form, glossy and stable.

Gently fold one-third of the meringue into the yolk mixture with a spatula. Add remaining meringue in two batches, folding until no streaks remain but don't over-mix.

Preheat a nonstick pan on low heat and grease with oil. Use a scoop to portion batter onto the pan, cover with a lid to steam, and cook for 7-8 minutes.

Flip pancakes gently and cook uncovered for 5-6 minutes until golden and cooked through. Check heat to avoid burning.

Remove pancakes from the pan, stack them on a plate, and serve immediately topped with whipped cream, berries, or maple syrup.