In a medium mixing bowl, whisk together the eggs, whole milk, sour cream, melted butter, and vanilla extract. It’s crucial that these ingredients are at room temperature. The warmth allows them to blend better, resulting in a lighter batter. Combine them until the mixture is smooth.

In another bowl, mix the Bisquick, dark brown sugar, baking powder, salt, cinnamon, and lemon zest. Make sure these dry ingredients are well combined. This unity brings out flavors while preventing any clumps.

Carefully add the dry ingredients to the wet ingredients. Gently fold the mixture until just combined—some lumps are okay! Overmixing will result in dense pancakes, and nobody wants that.

Preheat a non-stick griddle or skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates immediately. Lightly grease the surface with extra butter or oil to ensure an easy flip.

Use a ladle or measuring cup to pour batter onto the hot griddle. Pour about a ¼ cup for each pancake. Cook until bubbles form on the surface and the edges look set, usually around 2-3 minutes.

Using a spatula, gently flip the pancake and cook for another 1-2 minutes until golden brown. Repeat this with the remaining batter, adjusting the heat as necessary to avoid burning.