Separate the eggs: Crack the eggs and separate the whites from the yolks. In a medium bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest (if using) until fully blended.

Mix the dry ingredients: In another bowl, combine the flour, baking powder, and sugar. Gradually add this mix to the egg yolk mixture, stirring until smooth and lump-free.

Beat the egg whites: In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Add in white vinegar or lemon juice, and continue mixing until stiff peaks appear.

Combine: Gently fold the beaten egg whites into the yolk mixture, making sure not to deflate the airy texture. Work in batches for best results.

Heat a non-stick skillet over low heat and lightly grease with oil. Scoop generous amounts of batter onto the skillet, forming tall disks.

Cover with a lid and cook for 3-4 minutes. Carefully flip and cook for another 2-3 minutes until they are golden brown and fluffy. Repeat with remaining batter.

In a bowl, whip the cold heavy cream with sugar and vanilla until soft peaks form.

Top the pancakes with freshly whipped cream, assorted berries, a sprinkle of powdered sugar, and serve with maple syrup on the side.