Lemon Poppy Seed Pancakes

In a large mixing bowl, combine 1/4 cup granulated sugar and the zest of 2 lemons. Rub the zest into the sugar with your fingertips until the mixture is moist, yellow, and fragrant to release the citrus oils.

Whisk in 2 cups flour, 2 tbsp poppy seeds, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt into the sugar-zest mixture until well combined.

In a separate medium bowl or large measuring cup, whisk together 2 cups buttermilk, 2 large eggs, 1/4 cup melted butter, 2 tbsp lemon juice, and 1 tsp vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir gently with a silicone spatula or spoon just until combined; the batter should remain slightly lumpy. Do not overmix. Let the batter rest for 5 to 10 minutes.

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.

Pour 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.

Flip carefully and cook for another 1 to 2 minutes until the other side is golden brown. Serve immediately.