In a mixing bowl combine milk, sour cream, beaten egg, sugar, melted butter, vanilla, and lemon zest; whisk until thoroughly combined.
In a separate large mixing bowl whisk together flour, baking powder, baking soda, and salt.
While whisking, slowly pour the milk mixture into the flour mixture; continue to whisk until everything is thoroughly incorporated and there are no lumps.
Let mixture stand for 15 minutes on the kitchen counter. You can also cover it and refrigerate for up to 24 hours.
Spray a pancake griddle or a nonstick pan with cooking spray and set over medium heat.
Add ⅓ cup pancake batter to the heated pan and cook for 2 minutes, or until golden brown on the bottom; flip over and continue to cook for 1 to 2 minutes, or until browned. Remove pancake from pan and set aside.
Repeat with the rest of the batter.
Add fresh fruit and maple syrup to the pancakes.