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Add the yogurt, egg, vanilla, honey, milk and lemon juice to a small bowl and whisk to combine.
Sieve in the flour, baking powder and baking soda, followed by the poppy seeds and lemon zest. Mix well, but not too vigorously.
Heat a frying pan over a medium heat, evenly coat the pan with a splash of oil. Drop in 2 spoonfuls of batter, nudging it into round shapes if you need to and allowing some room for the pancakes to grow.
When bubbles start to appear, or after 1-2 minutes of cooking, flip them over using a spatula and cook for 1 minute more, until risen. Repeat with the rest of the batter.
Serve with sweetened greek yoghurt and a dusting of icing sugar.