Get a non-stick frying pan or griddle, and preheat it on low heat. You’ll also need a mixing bowl and a whisk.

Separate the egg yolks from the egg whites. Add the milk and vanilla extract to the yolks. Whisk them together until smooth.

Sift together the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to your wet ingredients, stirring until just combined. Be careful not to overmix.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the yolk mixture.

Melt a bit of butter in your heated pan. Using a ring mold or a small measuring cup, pour in the mixture (about 1/4 cup for each pancake). Cover the pan and cook for approximately 3-4 minutes before flipping. Cook for another 2-3 minutes until golden brown. Repeat until all batter is used.

Stack your fluffy pancakes high on a plate, dust with powdered sugar and drizzle with maple syrup if desired.