Separate the egg whites and yolks into two large bowls. Whisk together the milk, vanilla extract, and optional lemon zest in the yolk bowl until smooth. Gradually sift in the all-purpose flour and baking powder, stirring gently until just combined.

In the egg white bowl, add the white vinegar or lemon juice. Beat the egg whites on medium speed until frothy and soft peaks form. Gradually sprinkle in the granulated sugar, increase speed to high and whip until stiff peaks appear.

Carefully fold one-third of the meringue into the yolk mixture, then add the remaining meringue and fold until fully incorporated without deflating the batter.

Heat a nonstick skillet over low heat, lightly greasing with neutral cooking oil. Scoop portions of batter into mounds, cover, and cook for 7-8 minutes until golden brown. Flip gently, cover again, and cook for an additional 5-6 minutes.

Transfer the pancakes onto plates while still hot. Top with whipped cream, assorted berries, powdered sugar, or maple syrup.