strawberry lemon poppyseed pancakes

Directions :

1. Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blender and then pulse for about one minute). When the syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth.
3. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries.
4. Pour 1/4-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip the pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired