Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl whisk together buttermilk, eggs, melted butter, lemon zest and poppy seeds. Add the wet ingredients to the dry ingredients. Stir until just combined. Don't worry if the batter is a little lumpy, you don't want to over mix.
Heat skillet, pan, or griddle to medium-high and brush with butter. Pour about 1/4 cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Keep warm in a 200 degree oven until ready to serve.
Cook's Note: Top with fresh berries (your choice) OR drizzle with honey, blueberry or strawberry syrup and top with whipped cream.