In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
In a small bowl, mix the buttermilk, melted butter, vanilla extract, lemon juice, and beaten eggs.
Add the wet ingredients to the dry ingredients, and fold together until just combined. Let the pancake batter sit for at least 10 minutes.
Heat your Blackstone griddle on low and melt 2-3 tablespoons of butter. Ladle the pancake batter onto the griddle and cook until the tops of the pancakes have bubbles and the edges are browned. Flip and cook the other side until golden brown.
