In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of poppy seeds, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt. Use a whisk to blend these dry ingredients together thoroughly.

In a separate bowl, combine 1 cup of room temperature buttermilk, the zest and juice from 1 freshly squeezed lemon, 2 large eggs, and 2 tablespoons of melted unsalted butter. Whisk these wet ingredients together until well blended.

Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined, being careful not to overmix.

Place a non-stick skillet or griddle over medium heat, allowing it to warm for about 2-3 minutes. Add 1 tablespoon of canola oil to the surface and swirl it to coat evenly.

Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for approximately 2-3 minutes until bubbles form. Flip and cook for an additional 1-2 minutes until golden brown.

Transfer the pancakes to a plate and keep warm in a low oven if desired. Serve immediately with lemon rounds and maple syrup.