Sunday Morning Lemon Poppy Seed Pancakes

Stir the milk vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg butter and vanilla extract.

In a separate bowl mix together the flour sugar baking powder baking soda salt poppy seeds and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface about 2 minutes. Flip the pancakes over with a spatula and brown the other side about 2 more minutes.