1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where your kids can join in—they love playing with the whisk!
2. In another bowl, mix the milk, melted butter, eggs, lemon zest, vanilla extract, and lemon juice. Make sure the butter isn’t too hot, or it might scramble your eggs.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be a little lumpy, which is perfectly okay.
4. Heat a non-stick pan or griddle over medium heat. I always do a quick butter swipe across the pan for that golden, crispy edge.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip carefully and cook until the other side is golden brown.
6. Transfer to a plate and cover with a clean towel to keep warm while you finish the remaining batter.

Pro tip: If you’re making these for a larger crowd, keep the pancakes warm in a 200°F oven while you cook the rest.