Combine dry ingredients in a mixing bowl. Separately, whisk together eggs, vegetable oil, milk, and lemon zest. Whisk wet ingredients into the dry ingredients. Batter should be thin, so I used the full cup of milk that the original recipe called for. Let the batter rest for at least 10 minutes to let the batter come together and while you heat the griddle.
Meanwhile, grease an electric griddle and heat it to 350F. Ladle about 2 tablespoons of batter per pancake onto the griddle; I used a 1 ½ tablespoon cookie scoop to ladle heaping scoops onto the griddle. Cook for 2 minutes, until the tops of the pancakes are bubbly and the edges are dry. Flip the pancakes and cook for another 1-2 minutes. Serve warm.
(adapted from King Arthur Flour)