Crack the eggs into a medium sized bowl and whisk lightly with a fork to combine. Stir in milk, vanilla, cooled butter, lemon zest and juice.
In a separate, large bowl, whisk flour, baking powder salt and sugar together until combined. Make a well in the center and pour in wet ingredients. Stir gently just until combined. Batter will be lumpy.
Heat a large skillet or griddle on medium-low heat. Melt a 1/2 tablespoon of butter or vegetable oil in the skillet. Pour batter in 1/4 cup portions onto the hot skillet and cook until small bubbles start to form on the surface; about 1-2 minutes. Flip pancakes and cook an additional minute.
Serve hot with powdered sugar, whipped topping, maple syrup and fresh berries.
Pancakes are the perfect make ahead breakfast so go ahead and double them and pop them in the freezer. A quick toast and they are ready to eat!