Prepare whipped cream. Add lavender to heavy cream and let sit overnight in the refrigerator. Strain, discarding lavender. Whip heavy cream with powdered sugar until stiff peaks form. Set aside.

Prepare the pancakes. Mix dry ingredients from flour - sugar in a medium bowl. Make a well in the center and add the egg, vanilla, lemon zest and juice, and milk. Whisk together until combined. Add poppy seeds and stir to combine.

Heat griddle over medium-low heat. Spread a pat of butter on the griddle. Wipe the griddle clean with a paper towel. Pour ¼ cup batter onto the griddle making 3-4 inch pikelets. Flip when bubbles form on the surface and the bottom is golden brown, about 3-4 minutes. Cook on the other side 1-2 more minutes or until golden brown. Remove from heat and repeat with remaining batter. Serve with lavender whipped cream.