• In a large bowl, whisk together the flour, sugar, baking soda, baking powder, poppy seeds and salt.
• In a separate small bowl, whisk together the buttermilk, lemon zest, egg and melted butter.
• Add the wet ingredients to the dry ingredients and stir just until combined. (The batter should be lumpy.)
• Heat a nonstick sauté pan or griddle over medium-low heat. Add about 1/4 cup of batter to form each pancake. Once bubbles form across the entire surface of each pancake, flip them once and continue cooking another 30 seconds or until cooked through.
• Serve immediately with maple syrup or other toppings. 

Kelly's Notes:

• A lumpy batter is the best batter! It’s the key to ensuring that your homemade pancakes are just as light and fluffy as those from your favorite local diner or a boxed mix. When in doubt, stop mixing.
• I let my batter rest for 10 minutes prior to spooning it atop a hot griddle. I find the semi-quick rest time leads to added fluffiness.
• Flat pancakes are often a result of stale baking soda or baking powder, or a batter that has been overmixed. The batter should be lumpy. Do not overmix it or your pancakes will be flat and dense rather than fluffy and light.
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