In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk buttermilk, egg, melted butter, vanilla, lemon zest, and lemon juice.

Pour wet into dry and stir until just combined — batter should be a little lumpy.

Heat a nonstick pan or griddle over medium. Butter lightly, then scoop ¼ cup batter per pancake. Cook until bubbles form, flip, and cook 1–2 more minutes.

Stack, top with syrup, fruit, or powdered sugar, and serve hot.