Start by preparing the lemon syrup. Squeeze the juice out of the lemons.
Pour the lemon juice through a sieve into a medium saucepan. Add sugar and stir to combine. Cook for about 2-3 minutes on high until the sugar has completely dissolved.
Pour into a small glass bottle and let it cool while making the pancakes.
In a medium bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together until well combined.
In a separate bowl, combine the eggs, buttermilk and lemon zest and whisk together until well combined. Then stir in the melted butter.
Pour the wet ingredients into the dry and mix together gently just until combined. (Mix until no more flour specs remain. It’s okay if the batter is still a bit lumpy.)
Heat a skillet on medium heat. Add 1 tablespoon of oil or butter and coat the skillet with it. Once hot, add 2 tablespoons of batter into the pan and cook until it throws bubbles on the edges. Flip and bake for another 1-2 minutes until through. Continue until all pancakes are cooked, adding more butter or oil to the pan as needed. (Keep the pancakes warm while cooking the rest.)
Combine the ingredients for the topping and sprinkle over pancakes. Serve hot.