Prep the berries and honey. Rinse and pat dry your berries. If using strawberries, slice them. Warm the honey gently so it drizzles easily. Set aside.

Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. This keeps the batter light and lump-free.

Whisk the wet ingredients. In a separate bowl, whisk eggs, milk, mascarpone, vanilla, and lemon zest until smooth. A few small specks of mascarpone are fine.

Combine with care. Pour the wet mix into the dry. Stir with a spatula just until combined. Do not overmix; a few small lumps are okay. Let the batter rest for 5 minutes to hydrate the flour.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Add a small knob of butter and a splash of oil. The oil prevents burning; the butter adds flavor.

Cook the pancakes. Scoop about 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.

Adjust heat as needed. If pancakes brown too fast, lower the heat slightly. Wipe the pan and add fresh butter and oil between batches for even browning.

Serve warm. Stack pancakes on warm plates. Top with berries, drizzle with warm honey, and finish with a light dusting of powdered sugar and a few mint leaves if you like.