In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 2 tablespoons of sugar. Whisk them together until evenly blended.

In another bowl, whisk together 1 cup of milk, 1 egg, 2 tablespoons of melted butter, and the zest of one lemon until smooth.

Gently fold 2 tablespoons of poppy seeds into the wet mixture, then pour into the dry ingredients. Stir gently until just combined.

Heat a non-stick skillet over medium heat for about 2 minutes. Lightly grease if needed.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook for another 1-2 minutes.

Stack cooked pancakes on a plate, keep warm while finishing the batch, and serve with maple syrup, fresh berries, or whipped cream.