Start by separating the egg whites and yolks into two separate bowls. Whisk in the milk, vanilla extract, and optional lemon zest into the yolk mixture until fully combined. Sift in flour and baking powder, stirring gently until smooth.

In the egg white bowl, add the vinegar or lemon juice, and whip until frothy. Gradually add sugar until stiff peaks form, about 3-5 minutes.

Gently fold one-third of the meringue into the yolk mixture, then carefully incorporate the remaining meringue in two additions.

Heat a large nonstick skillet over low-medium heat, lightly greased with neutral oil. Use a mold to shape the pancakes, pouring the batter, about 2-3 per batch. Cover and cook for 7-8 minutes until golden.

Flip the pancakes using a gentle rolling motion and cook the other side for an additional 5-6 minutes until fluffy and golden brown.

Remove from skillet and stack on a plate. Serve warm with toppings like whipped cream, fresh berries, or powdered sugar.