In the bottom of a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon (if using), and salt. In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).
Heat a large nonstick skillet or griddle over medium-low heat. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). Drop the batter by 1/4 cupfuls onto the griddle, using the back of a spoon or measure cup to spread the batter out a little. Cook on the first side until small bubbles form on top and the edges look dry, about 2 to 3 minutes. Gently flip the pancakes and cook on the other side until browned and the centers are cooked through, about 1 to 2 minutes more. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm.
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