Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. This ensures an even distribution of the leavening agents and poppy seeds throughout the batter.

Step 2: Mix the Wet Ingredients

In a separate bowl, combine the buttermilk, egg, melted butter, lemon juice, and lemon zest. Whisk until smooth and well combined. If you don’t have buttermilk on hand, create a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

Step 3: Combine Wet and Dry Ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together using a spatula, being careful not to overmix. Some lumps are okay—overmixing can result in dense pancakes.

Step 4: Preheat the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. Test the heat by sprinkling a few drops of water onto the surface—if they sizzle and evaporate, it’s ready.

Step 5: Cook the Pancakes

Scoop ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancake and cook the other side for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Step 6: Serve and Enjoy

Stack the pancakes on a plate and top with your favorite toppings, such as maple syrup, fresh berries, or a lemon glaze. Serve warm and enjoy the burst of citrusy goodness in every bite!