Prepare the Dry Mix: In a large bowl, sift together the all-purpose flour, baking powder, sugar, and salt. This dry mix is the foundation of your pancakes, providing the necessary structure and sweetness.

Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, fresh lemon juice, lemon zest, melted butter, and vanilla extract. The lemon juice and zest are key to giving these pancakes their signature zesty flavor.

Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Remember, it’s okay if the batter is a bit lumpy – overmixing can lead to dense pancakes.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. The key is to cook them slowly enough that the inside gets fluffy and cooked through without burning the outside.

Serving: Serve the pancakes hot, stacked high. Drizzle them with honey, maple syrup, or even a lemon-infused syrup for an extra lemony kick. Garnish with additional lemon zest or slices to enhance the lemon flavor and add a touch of elegance.