In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt until fully combined.

In a separate bowl, mix together 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted unsalted butter, the zest of one lemon, and 2 tablespoons of fresh lemon juice. Whisk until smooth.

Gently fold the wet ingredients into the dry mixture using a spatula until just combined; it should be slightly lumpy.

Heat a non-stick skillet over medium heat and lightly grease it to prevent sticking.

Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 3-4 minutes.

Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.

Serve warm, drizzled with maple syrup, a dollop of whipped cream, and sprinkle with extra lemon zest.