Begin by separating the egg whites from the yolks. Place the whites in a large mixing bowl and the yolks in another bowl.

Add the granulated sugar and vanilla extract to the egg yolks. Whisk until the mixture is pale and fully combined.

In a separate bowl, sift together the flour and baking powder. Gradually add this to the yolk mixture, alternating with the milk. Mix until you have a smooth batter.

Using a handheld mixer or stand mixer, beat the egg whites until they form stiff peaks.

Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the air you've incorporated.

Heat a non-stick skillet over low heat and grease it lightly with butter.

Scoop a generous amount of batter (about ¼ cup each) into the skillet. Cover the pan with a lid and cook for about 4-5 minutes until bubbles form on the surface.

Gently flip the pancakes with a spatula and cook for another 4-5 minutes until golden brown.

Stack your pancakes and drizzle with maple syrup or top with whipped cream. Enjoy!