Prepare lemon/cream cheese topping: Beat cream cheese, confectioners’ sugar, lemon rind, and lemon juice on medium speed until fluffy.
For pancakes, beat egg with hand beater in medium bowl until fluffy. Beat in remaining pancake ingredients until just smooth. Heat griddle to 375 degrees F or heat skillet over medium heat. Grease griddle if necessary.
Pour batter by scant ¼ cupfuls onto griddle. Cook until pancakes are puffy. Turn and cook until dry around edges. Serve with topping.