Begin by carefully separating the egg whites from the yolks. In a medium bowl, whisk together the yolks, milk, vanilla extract, and lemon zest until well combined. Sift in the all-purpose flour and baking powder, mixing until the batter is smooth and free of lumps.

In a separate large bowl, beat the egg whites until they become frothy. Gradually add the white vinegar and continue whisking until soft peaks form. Slowly sprinkle in granulated sugar, then beat until stiff peaks are achieved.

Gently fold one-third of the whipped egg whites into the batter to lighten it. Add the remaining egg whites in two more increments, being careful not to deflate the mixture.

Preheat a nonstick pan over low heat and lightly grease it. Use an ice cream scoop or measuring cup to portion the batter into tall dollops in the pan. Cover with a lid and allow the pancakes to cook for 7-8 minutes.

With great care, flip each pancake using a spatula, then cover again and continue to cook for another 5-6 minutes on low heat.

Once cooked, carefully stack the pancakes on serving plates and serve them hot with your choice of toppings.