1½cupsbuttermilk or 1½ cups dairy-free milk stirred together with 1½ tablespoons apple cider vinegar
2large eggsat room temperature
2teaspoonspure vanilla extract
Finely grated zest of 2 lemons
2tablespoonsfresh lemon juice
6tablespoonsunsalted butter or dairy-free buttery sticksmelted and cooled, plus more for greasing
Warm pure maple syrupfor serving
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the buttermilk, eggs, vanilla, zest, lemon juice, poppy seeds and 6 tablespoons melted butter. Stir the wet ingredients into the dry ingredients until combined.
Heat a large nonstick skillet and brush lightly with melted butter. Scoop ¼-cup mounds of batter into the skillet and spread into 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes; flip and cook until fluffy and cooked through, about 2 minutes more. Serve with maple syrup.