Begin by separating the egg yolks from the whites into two bowls.

In the bowl with the yolks, add milk, granulated sugar, and vanilla extract. Whisk until well combined.

Gradually sift in the flour, baking powder, and salt. Stir until the mixture is smooth and free of lumps.

In a clean bowl, beat the egg whites using an electric mixer until soft peaks form. Slowly add sugar and continue whipping until stiff peaks appear.

Gently fold the whipped egg whites into the yolk mixture in three parts, ensuring not to deflate the egg whites.

Heat a non-stick skillet over low to medium-low heat and add a small amount of butter.

Using a ladle, pour a portion of the batter onto the skillet. For a taller pancake, you can stack additional batter on top.

Cover with a lid to trap steam and cook for about 4-5 minutes until the bottoms are golden brown.

Flip carefully and cook for another 3-4 minutes.

Remove the pancakes and stack them high on a plate.

Dust lightly with powdered sugar and serve with fresh fruit and a drizzle of maple syrup.