In a large bowl, whisk together the flour, baking powder, and baking soda.
Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)