Preheat griddle over medium heat. Zest the lemon.
In a large mixing bowl, stir together the sugar and 1 tablespoon lemon zest. Press together with a fork to allow the fragrance of the zest to mix into the sugar.
Whisk together the eggs and buttermilk; stir into sugar.
Juice the lemon. Melt the butter, then set aside to cool.
Add 2 tablespoons lemon juice, the melted butter, and the vanilla to the sugar mixture and blend well.
In a separate bowl, whisk together the dry ingredients; gradually add to the wet ingredients and stir until well blended.
Drizzle oil onto griddle; swirl to coat. Drop pancake batter onto griddle 1/4 cup at a time; cook until pancakes are golden, flipping 1/2 way through cooking to brown both sides.
Serve topped with butter and raspberries.