Preheat a skillet or griddle over medium heat.
Whisk wet ingredients: In a small bowl, mix milk, egg, butter, and vanilla.
Mix dry ingredients: In another bowl, stir together flour, sugar, baking powder, baking soda, poppy seeds, lemon zest, and salt.
Combine: Make a well in the dry mix and pour in the wet. Stir gently until just combined—don’t overmix.
Cook pancakes: Scoop batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
Prepare topping: Microwave blueberries with a splash of maple syrup for 1 minute.
Serve: Stack pancakes, add a spoonful of Greek yogurt, and top with warm blueberries and a drizzle of maple syrup.
