Creating Strawberry Lemon Poppyseed Pancakes is a straightforward process. Just follow these steps to ensure perfect pancakes every time:

1. Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, poppy seeds, and salt.

2. Whisk Wet Ingredients: In another bowl, whisk together the eggs, buttermilk, melted butter, lemon zest, and vanilla extract until well combined.

3. Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.

4. Add Strawberries: Fold in the chopped strawberries gently to avoid crushing them.

5. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

6. Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

7. Flip the Pancakes: Once the bottom is golden brown, carefully flip the pancake and cook for an additional 1-2 minutes, until both sides are golden and the pancake is cooked through.

8. Repeat: Continue this process until all batter is used, greasing the skillet as needed.

9. Serve Immediately: Stack pancakes on a plate and serve warm, drizzled with maple syrup and topped with additional chopped strawberries.