In a mixing bowl, combine the egg yolks, milk, vanilla extract, and sugar. Whisk until well mixed and smooth.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, whisking until just combined. Do not overmix; small lumps are okay.

In another bowl, beat the egg whites using an electric mixer or whisk until stiff peaks form. This will take about 3-5 minutes.

Gently fold a third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be cautious not to deflate the mixture.

Preheat a non-stick skillet over low heat and lightly grease it with butter or oil.

Using a ¼ cup measuring cup, pour the batter onto the skillet to form pancakes. Cover the skillet with a lid and cook for about 4-5 minutes on the first side until bubbles form on top and the edges look set.

Carefully flip the pancakes and cook for an additional 2-3 minutes with the lid on until golden brown and fluffy. Repeat the process for the remaining batter.

Serve the pancakes warm, dusted with powdered sugar and topped with fresh fruit or syrup if desired.

For an extra flavor boost, you can add lemon zest or matcha powder to the batter.

Ensure your egg whites are at room temperature for better volume when whipped.

Cooking on low heat is crucial to allow the pancakes to rise properly without burning.