Mix the agave nectar, orange, and lemon segments together in a medium saucepan. Heat over medium-low heat, and bring to a gentle simmer for 5-6 minutes. Remove from heat and set aside.

Combine the flour, baking powder, baking soda, salt, poppy seeds, and sunflower seeds in a large bowl. Add the buttermilk, eggs, and melted butter, and stir until just combined - lumps are fine, don't overmix!

Heat a skillet over medium-high heat. Brush with some butter. When the skillet is hot, pour 1/3 cup of batter in the skillet for each pacake. Wait until the bottom of the pancake is deep golden, then flip with a spatula and cook until the other side is golden. Repeat with the remaining batter.

Serve the pancakes with a pat of butter and drizzled with the citrus syrup.