In a large bowl whisk together the milk, eggs, olive oil, sugar and lemon zest.
In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix until well combined.
Preheat your pan over medium heat. Spray with oil if needed. Pour 1/2 cup of pancake batter in the pan and cook until air bubbles pop up at the top. Then flip the pancake and continue cooking until cooked all the way through, usually another 30-45 seconds.
To keep the pancakes warm wile cooking them all, place on a plate and cover loosely with foil. Serve the lemon pancakes with fresh fruit, whipped cream and syrup!