In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, poppy seeds, and a pinch of salt until well combined.

In a separate bowl, combine the eggs, milk, melted butter, tangerine juice, and zest. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, with a few lumps remaining.

Heat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles appear (about 2 minutes), then flip and cook for another minute.

Transfer the pancakes to plates and serve hot with maple syrup, fresh fruit, or yogurt.