In a mixing bowl, beat the egg whites with a splash of white vinegar using an electric mixer on medium speed until frothy. Gradually add granulated sugar while continuing to whip, increasing the speed to high until the mixture reaches stiff peaks, about 3-5 minutes.

In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and optional lemon zest until fully combined. Sift in the all-purpose flour and baking powder, mixing gently until you achieve a smooth batter.

Gently fold one-third of the meringue into the egg yolk mixture to lighten it, then fold in the remaining meringue in two additions carefully.

Preheat a nonstick pan over low heat, lightly greasing it with neutral oil. Use a spoon or piping bag to dollop the batter into the pan, forming small mounds. Cover and cook for 7-8 minutes until golden.

Carefully flip each pancake and cook for an additional 5-6 minutes until fully cooked through and golden brown.

Transfer the pancakes to a warm plate, stack them, and top with whipped cream, berries, powdered sugar, and maple syrup as desired.