In a small bowl using your fingers, rub the lemon zest into the sugar until it is fragrant. Add the sugar, flour, baking powder, and salt to a medium bowl and whisk to combine.
In a separate bowl or a large measuring cup, whisk together the milk, egg, and the lemon juice. Pour the milk mixture into the flour and stir just until combined. The batter should remain lumpy.
Heat a griddle to medium. Add a small bit of butter or oil to the hot griddle. Pour pancake batter onto the griddle, about 1 cup at a time, leaving room between the pancakes.
Cook for 3-5 minutes, until bubbles appear all across the top of the pancake. Flip and continue cooking another 1-2 minutes until golden brown and cooked through.
Remove pancakes to a plate and repeat until all batter is used. Serve warm.
Notes
Suggested topping: Rub the thinly sliced rhubarb and 1 tablespoon of lemon zest in 2 tablespoons granulated sugar to release aromatics and infuse the sugar. Sprinkle over warm pancakes with additional butter, if desired. Serve immediately.
Recipe by Life Your Way at https://lifeyourway.net/easy-lemon-pancakes-from-scratch/