Prepare Dry Ingredients: In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, combine lemon zest, lemon juice, buttermilk, egg, melted butter, sugar, and vanilla extract until smooth.
Combine Batter: Pour wet ingredients into dry ingredients. Stir gently until just combined; a few lumps are fine. Avoid overmixing to keep pancakes fluffy.
Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form and edges set, 2–3 minutes. Flip and cook 1–2 minutes more until golden brown.
Optional Lemon Glaze: Whisk powdered sugar with lemon juice until smooth. Adjust consistency as needed.
Serve: Stack pancakes, drizzle with glaze, and enjoy immediately.
Optional Additions:
Berry Burst: Fold in blueberries or raspberries.
Nutty Crunch: Add chopped almonds or walnuts.
Herbal Hint: Mix in a teaspoon of finely chopped basil or thyme for a unique twist.
Bring your family and friends together, serve these bright, fluffy pancakes, and watch them vanish in no time!
