Prepare the Dry Ingredients: In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Combine the Wet Ingredients: In a separate bowl, mix lemon zest, lemon juice, buttermilk, egg, melted butter, sugar, and vanilla until well combined.
Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; small lumps are okay. Avoid overmixing to keep pancakes fluffy.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 more minutes until golden.
Prepare the Lemon Glaze (Optional): Whisk powdered sugar and lemon juice together until smooth. Adjust consistency with more juice or sugar as needed.
Serve: Stack pancakes on plates and drizzle with lemon glaze. Enjoy immediately.
Serving and Storage Tips
