Combine half of the lemon zest and 1/4 cup of the sugar in a small bowl. Rub the zest into the sugar with your fingers to infuse the sugar with the lemon.
Sift the flour, baking powder, baking soda and salt together into a medium bowl. Stir in the lemon sugar and the poppy seeds.
Combine the warm milk, melted butter, vanilla and the juice of 1 lemon in a large bowl; the mixture will start to curdle, but don’t fear, it will all come back together.
Put the egg whites in a stand mixer fitted with the whisk attachment and whip on high speed until they look foamy. Continue whipping, slowly adding the remaining 1/4 cup sugar to create a meringue; stop whipping as soon as all the sugar is added and the meringue holds firm peaks. Gently fold the meringue into the wet ingredients, being careful not to deflate them. Then fold this mixture into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
Melt the coconut oil in a large skillet over medium heat. Working in batches, scoop up batter with a cookie scoop and pour it onto the skillet to create uniform-sized pancakes. Cook the pancakes until small bubbles form on the surface and the bottoms are golden, 2 to 3 minutes. Flip and cook the other side until the bottoms are browned, 2 to 3 minutes more.
While the pancakes are cooking, combine the remaining zest and juice of 1 lemon, creme fraiche and honey in a small bowl. Top the pancakes with the lemon creme fraiche. Enjoy.
Use lemons at room temperature to get the most juice out of them.