1️⃣ Make the Pancake Batter:

1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, lemon juice, lemon zest, eggs, and melted butter.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. (Do not overmix; the batter should be slightly lumpy.)

2️⃣ Cook the Pancakes:

1. Heat a non-stick pan or griddle over medium heat and lightly grease with butter.
2. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes, until golden.

3️⃣ Assemble the Stack:

1. Stack the pancakes, spreading whipped cream between each layer.
2. Top with a generous dollop of whipped cream and a scoop of vanilla ice cream.

4️⃣ Add the Finishing Touches:

1. Garnish with fresh raspberries and dust with powdered sugar. Serve with a lemon wedge on the side for an extra citrusy zing!