To make the Lemon Poppy Seed Syrup: In a small pot, whisk together the water, sugar, lemon juice, lemon zest, and corn starch until well blended. Set pot over medium-high heat and bring to a boil while occasionally whisking. Reduce to a simmer and cook for 3 to 5 minutes, stirring occasionally, or until syrup has thickened. Remove pot from the heat and stir in butter, heavy cream, vanilla, and poppy seeds, until all ingredients are smooth and well blended. Set aside and allow to cool.
In a large bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, and salt until well-combined (*OR measure out 3 ¼ cups Homemade Whole Wheat Pancake Mix + 1 additional tablespoon sugar into a large bowl). Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in the eggs, lemon juice, lemon zest, poppy seeds, and vanilla until well combined.
Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir a few times, add the melted butter, and then stir gently until just combined, taking care not to overmix (a few lumps are okay).
Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter (and/or a small dollop of coconut oil) and swirl to coat the pan. Use a ¼-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown.
Serve pancakes immediately with Lemon Poppy Seed Syrup (or pure maple syrup). Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.
Notes
*If you wish to use my Homemade Whole Wheat Pancake Mix as a base for this recipe, you may substitute 3 ¼ cups of Pancake Mix for the asterisked ingredients above. Add an additional 1 tablespoon sugar to the mix, however, since these pancakes need a little extra to balance out the lemon. Then proceed with the recipe as directed, starting with the buttermilk.
Whole wheat pastry flour lends baked goods a lighter texture than that achieved with regular whole wheat flour, while retaining the wholesome nutritional benefits of 100% whole wheat. If you can only find regular whole wheat flour, I recommend making this recipe with half all-purpose white flour. Or, if you don't care about whole wheat pancakes at all, you may certainly make this recipe with only all-purpose white flour.
Different stovetops (or electric griddles) heat differently. So if you're unsure of the best pancake-cooking temperature for your stove, start at medium heat and increase/decrease the heat accordingly, depending on how quickly your pancakes are cooking