In a large mixing bowl, sift the all purpose flour through a fine mesh sieve to prevent flour lumps. Gently whisk in baking soda, baking powder, and salt.
1 ½ cup all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt
In a medium mixing bowl, stir the cane sugar, egg, oil, milk, lemon juice, and vanilla extract together. Make sure to tap the flour off of your whisk before your stir the wet ingredients or use a clean whisk.
2 tablespoon cane sugar, 1 cup milk, 2 tablespoon avocado oil, 1 egg, 1 tablespoon vanilla extract, 3 tablespoon lemon juice
Pour the wet ingredients into the flour mixture. Whisk until barely combined. Then, gently fold in the lemon zest with a rubber spatula.
2 ½ tablespoon lemon zest
Let the batter rest for about 10 minutes so the leaveners can activate.
Preheat the griddle to 350F or skillet to medium heat and prepare it with a little oil or cooking spray. Add ¼ cup of batter to the surface. Cook for 3-4 minutes or until the surface of the pancake looks less shiny and has bubbles on it. Flip and cook for 2-4 more minutes. The finished pancakes should be cooked through and golden brown with crispy golden edges. Repeat cooking 1-2 pancakes at a time until you have used all the batter.
Serve the pancakes hot dusted with powdered sugar and topped with whipped cream, maple syrup, and fresh fruit